Dominican Red Snapper in Tamarind and Sweet Pepper Caldero with Garlicky Taro Mash

Instructions

1. 1

   1. In a bowl, combine the red snapper fillets with 30 ml (2 tbsp) sour orange juice, half of the minced garlic, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the dried oregano. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Place the taro in a pot with the whole garlic clove, 240 ml (1 cup) water, and 1 teaspoon salt. Bring to a boil, then cook covered over medium heat for 18 to 20 minutes, until very tender.

3. 3

   3. While the taro cooks, heat 2 tablespoons olive oil in a caldero or deep skillet over medium heat. Add half of the red onion and cook for 2 minutes. Stir in the sweet peppers and the remaining minced garlic; sauté for 3 more minutes.

4. 4

   4. Add the crushed tomato, tamarind paste, the remaining 30 ml (2 tbsp) sour orange juice, 120 ml (1/2 cup) water, bay leaf, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook the sauce for 6 to 8 minutes, until slightly thickened.

5. 5

   5. Gently pat the marinated snapper fillets dry and nestle them into the sauce in a single layer. Cover and cook over medium-low heat for 8 to 10 minutes, turning once carefully, until the fish is opaque and flakes easily. If you want to keep it warm, you may transfer it to a 200 °F / 95 °C oven for 5 minutes.

6. 6

   6. Drain the taro and remove the bay leaf from the sauce. Mash the hot taro with the butter, evaporated milk, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until creamy but still rustic.

7. 7

   7. In a small skillet, heat the remaining 1/2 tablespoon olive oil over medium heat and sauté the remaining red onion for 2 minutes to soften it without browning too much. Toss it with the chopped fresh cilantro.

8. 8

   8. Serve a bed of taro mash on each plate, top with a snapper fillet and plenty of tamarind sauce, then finish with the cilantro onion mixture on top.