Dominican Red Snapper with Bitter Orange Garlic Sauce, Mashed Taro Root, and Warm Cabbage Salad

Instructions

1. 1

   1. Place the taro root in a medium pot with the fish stock or water and enough additional water to cover by 2.5 cm / 1 inch. Add 1 teaspoon of the salt. Bring to a boil over medium-high heat and cook for 18 to 20 minutes, until very tender.

2. 2

   2. While the taro cooks, pat the red snapper fillets dry with paper towels. Season them with 1/2 teaspoon salt, the black pepper, and ground cumin. Let them rest for 10 minutes.

3. 3

   3. In a small bowl, mix the bitter orange juice, dried oregano, half of the chopped garlic, and half of the cilantro. Set this sauce aside.

4. 4

   4. Heat 2 tablespoons of olive oil in a wide skillet over medium heat. Add the red onion and green cabbage. Cook for 4 to 5 minutes, stirring often, until the cabbage softens slightly but still keeps some texture. Add the white vinegar, a pinch of salt, and 2 tablespoons of water. Cook 2 more minutes, then remove from the heat and keep warm.

5. 5

   5. In another large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Sear the red snapper fillets for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until cooked through and flaky. If you prefer to finish the fish in the oven, transfer it to a preheated oven at 400°F / 200°C for 3 to 4 minutes after searing.

6. 6

   6. Remove the fish and, in the same skillet, add the sweet peppers, the remaining red onion, and the rest of the garlic. Sauté for 2 minutes. Pour in the reserved bitter orange mixture and cook for 2 to 3 minutes, scraping the bottom of the pan to blend the flavors.

7. 7

   7. Drain the cooked taro root well. Mash it in a bowl or back in the pot with the butter until rustic but smooth. Stir in 1 tablespoon of the skillet sauce and adjust with the remaining salt if needed.

8. 8

   8. To serve, spread the mashed taro onto the plates, place the red snapper fillets on top, and spoon over the bitter orange, sweet pepper, and garlic sauce. Serve with the warm cabbage salad and finish with the remaining cilantro.