Cuban · beginner
Cuban Pan-Seared Red Snapper With Citrus Garlic Yucca
Crispy pan-seared red snapper fillets served alongside tender boiled yucca drizzled with a fragrant citrus and warm garlic mojo sauce.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
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.
- 02
While yucca cooks, prepare the citrus mojo sauce by heating 2 tablespoons of olive oil in a small saucepan over medium-low heat.
- 03
Add thinly sliced garlic and red onion to the saucepan, cooking gently for 4 minutes until soft and fragrant without browning.
- 04
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.
- 05
Pat red snapper fillets thoroughly dry with paper towels and season skin and flesh sides with salt and pepper.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
Mojo Dressing for Tubers
Infusing warm garlic and citrus oil directly over cooked starchy root vegetables so they absorb bright, aromatic seasonings.
Notes from the kitchen
- 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.