Looking for a new Red Snapper recipe that embraces the brightness of this fish? Inspired by Caribbean flavors, this Red Snapper dish brings together crisp-skinned fish, earthy taro root, and two vibrant salsas for a plate that feels both shore-like and refined. The snapper uses a simple preparation to let its delicate flavor shine. Then, a taro root smash adds heftiness and nuttiness on top.

Another element that elevates this dish are the salsas. One is a salsa criolla, with a tangy bite and depth. The other is a fresh, herb-driven salsa verde. Together, they create a recipe that you’ll come back to whenever you wish to cook yourself something special.

What is Taro Root?

Taro root is a starchy tropical stem that is an important ingredient across the Caribbean, Asia, and the Pacific for centuries. It has a rough brown exterior and pale, almost purple-speckled interior. Whenever you use taro in a dish, it develops a nutty flavor along with a soft, creamy texture.

It’s important to note that you have to cook taro before eating. Taro root contains naturally occurring compounds that can cause irritation when you eaten raw.

Red Snapper with Taro Root Smash and Salsas

---

• Author: Jamilka Borges

Print Recipe

Description

Dress up your red snapper the way it’s intended.

---

Ingredients

Scale 1x2x3x

• 1.5 lb whole snapper, scaled and gutted

For the taro root smash:

• 2 large taro root
• 4 small shallots (sliced)
• ¼ cup cloves garlic
• ~2 qt cream

For salsa criolla:

• 2 white onion (short julienne)
• 2 red bell peppers (short julienne)
• 3 pt grape/cherry tomatoes
• ¼ cup garlic (minced)
• 2 packets sazon seasoning
• 1 cup orange juice

For the salsa verde:

• 4 cup parsley
• 4 cup cilantro
• 6 cloves garlic (minced)
• 1 tsp cayenne
• ½ cup red wine vinegar
• 1 ½ cup evoo
• Salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Season the snapper with salt and pepper and a pinch of cumin, sear on cast iron skillet and bake in oven for 11 minutes.
2. Serve with salsa criolla, salsa verde and taro root

For the taro root smash:

1. Cut outer layer off of taro root and dice.
2. Sauté shallots and garlic with oil or butter.
3. Add taro and then cover with cream.
4. Season with salt.
5. Allow to cook down until taro is soft and then blend with hand blender.

For the salsa criolla:

1. Sauté all in olive oil except for the tomatoes, cook down.
2. Add 2 packets sazon seasoning, 1 cup orange juice, and the tomatoes and cooking until tomatoes burst.

For the salsa verde:

1. Blend all except oil in food processor and slowly add in oil.
2. Season to taste.

Recipe and Styling by Jamilka Borges
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.