Dominican Baked Red Snapper with Casabe Crust, Coconut, and Warm Pigeon Pea Salad

Instructions

1. 1

   1. Preheat the oven to 400 °F / 200 °C. Lightly grease a baking tray or dish with 1 tablespoon of olive oil.

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   2. In a bowl, mix the garlic, fresh lime juice, dried oregano, salt, black pepper, and 1 tablespoon of olive oil. Rub this mixture over the red snapper fillets and let them rest for 10 minutes.

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   3. In another bowl, combine the crushed casabe, unsweetened shredded coconut, and melted butter until the mixture is sandy and slightly moist.

4. 4

   4. Place the red snapper fillets on the prepared tray and press the casabe-coconut mixture onto the top of each fillet.

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   5. Bake the snapper for 14 to 18 minutes at 400 °F / 200 °C, or until the fish flakes easily with a fork and the crust is golden.

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   6. While the fish bakes, heat the remaining tablespoon of olive oil in a skillet over medium heat. Sauté the red onion and sweet pepper for 3 minutes.

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   7. Add the tomato and cook for 2 more minutes. Stir in the cooked pigeon peas, coconut milk, and white vinegar. Cook for 4 to 5 minutes, stirring, until the mixture is hot and slightly saucy.

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   8. Turn off the heat and add the fresh cilantro. Taste and adjust salt if desired.

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   9. Serve a bed of warm pigeon pea salad on each plate and place one casabe-coconut crusted snapper fillet on top.