From Denny: Here's a cuisine we don't hear much about and oh, this sounds so delicious for we seafood lovers! This is an economical dish where you can use fish like red snapper, tilapia or flounder for equally great results. The garlicky sauce would be yummy used on chicken or turkey or pork as well. Now that's versatile! I like sauces I can make up ahead of time and use for a variety of dishes. Bravo, Puerto Rico!
Sauteed Red Snapper Fillets with Garlicky Paprika Sauce
From: Denisse Oller
• 4 6-ounce red snapper fillets with skin
• 2 tablespoons canola oil
• Salt and pepper
Mojo picon (garlic/paprika sauce)
• 2-3 cloves garlic, peeled
• 2 teaspoons sweet paprika
• 1 teaspoons ground cumin
• 1/2 teaspoon coarse salt
• 5 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1/4 teaspoon red pepper flakes (optional)
Pat snapper dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown. Turn fish over and cook 2 minutes more, or until just cooked through.
Note: The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. The skin is edible and crisps nicely in a skillet.
For mojo picon (garlic/paprika sauce):
Slice the garlic cloves. Process the garlic, paprika, cumin and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually, drop by drop initially, until the ingredients emulsify. Add vinegar and blend until the sauce is thick and creamy.
Taro root (malanga) puree
From: Denisse Oller
• 5 malanga or taro root, peeled and sliced
• 3 tablespoons butter
• 1/2 cup milk
• Salt and pepper to taste
Preparation: Boil malanga or taro root in a large pot of salted boiling water until tender.
Drain malanga and reserve cooking water. Mash and mix with butter and milk. Season with salt and pepper to taste. Add cooking water or more milk to thin mixture if it is too thick.