Editorial sample recipeCubanbeginnerGluten-FreeDairy-FreeHalal

Cuban Pan-Seared Red Snapper With Citrus Garlic Yucca

Name: Cuban Pan-Seared Red Snapper With Citrus Garlic Yucca
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 4 fillet Red snapper fillets, skin-on, about 6 oz each; 1.5 lb Peeled yucca root, fresh or frozen peeled chunks; 3 tbsp Olive oil, divided; 6 clove Garlic cloves, thinly sliced; 1 medium Red onion, thinly sliced into half-moons; 0.33 cup Lime juice, freshly squeezed; 0.5 tsp Ground cumin; 0.5 tsp Dried oregano

Crispy pan-seared red snapper fillets served alongside tender boiled yucca drizzled with a fragrant citrus and warm garlic mojo sauce.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Mojo Dressing for Tubers

Infusing warm garlic and citrus oil directly over cooked starchy root vegetables so they absorb bright, aromatic seasonings.

Instructions

Step 1: Place cut yucca root into a large pot of salted water. Bring to a boil over medium-high heat and cook for 15 to 20 minutes until fork-tender. Drain well and transfer to a serving platter.
Step 2: While yucca cooks, prepare the citrus mojo sauce by heating 2 tablespoons of olive oil in a small saucepan over medium-low heat.

Step 3: Add thinly sliced garlic and red onion to the saucepan, cooking gently for 4 minutes until soft and fragrant without browning.

Step 4: Stir in lime juice, ground cumin, dried oregano, and half a teaspoon of salt into the garlic-onion oil. Bring to a quick simmer for 1 minute, then remove from heat.

Step 5: Pat red snapper fillets thoroughly dry with paper towels and season skin and flesh sides with salt and pepper.

Step 6: Heat the remaining tablespoon of olive oil in a nonstick skillet over medium-high heat. Place fish skin-side down and press gently for 10 seconds. Sear for 4 minutes until skin is crisp, flip, and cook for 2 minutes more until opaque. Pour warm mojo sauce over yucca and serve alongside snapper fillets.

Cooking tips

If using fresh yucca, discard the tough woody core running down the center of each chunk after boiling.
Ensure the skillet is hot before adding fish to prevent skin from sticking.
Original home-cooking adaptation inspired by Cuban; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in