Description
Dress up your red snapper the way it’s intended.
Ingredients
Scale
- 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
Instructions
- Season the snapper with salt and pepper and a pinch of cumin, sear on cast iron skillet and bake in oven for 11 minutes.
- Serve with salsa criolla, salsa verde and taro root
For the taro root smash:
- Cut outer layer off of taro root and dice.
- Sauté shallots and garlic with oil or butter.
- Add taro and then cover with cream.
- Season with salt.
- Allow to cook down until taro is soft and then blend with hand blender.
For the salsa criolla:
- Sauté all in olive oil except for the tomatoes, cook down.
- Add 2 packets sazon seasoning, 1 cup orange juice, and the tomatoes and cooking until tomatoes burst.
For the salsa verde:
- Blend all except oil in food processor and slowly add in oil.
- Season to taste.