Dominican Baked Red Snapper with Casabe Crust, Garlic Mojo, and Warm Green Banana Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or baking dish with a little of the olive oil.

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   2. Place the green bananas in a pot with enough water and a pinch of salt. Boil for 18 to 20 minutes, until tender but still firm. Drain, let them rest for 5 minutes, and slice into thick rounds.

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   3. While the bananas cook, season the red snapper fillets with 2 tablespoons (30 ml) lime juice, half of the garlic, 1 teaspoon oregano, the sweet paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let rest for 10 minutes.

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   4. In a bowl, combine the crushed casabe with the melted butter, 1 tablespoon (15 ml) olive oil, 1 tablespoon (15 ml) lime juice, and 2 tablespoons of the chopped parsley until the mixture is moist and crumbly.

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   5. Arrange the red snapper fillets on the tray. Spread the casabe mixture on top, pressing gently to create a light crust. Bake for 12 to 15 minutes at 220 °C / 425 °F, or until the fish is cooked through and the crust is golden.

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   6. While the fish bakes, make the mojo: in a small skillet over low heat, warm 3 tablespoons (45 ml) olive oil. Add the remaining garlic and cook for 30 to 45 seconds without letting it brown too much. Add the remaining lime juice, 1 teaspoon oregano, and 2 tablespoons (30 ml) water. Remove from the heat and set aside.

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   7. For the warm salad, heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Sauté half of the red onion and the cubanelle pepper for 2 to 3 minutes. Add the tomato, vinegar, the cooked green banana slices, the remaining salt, and the remaining black pepper. Toss gently and cook 2 minutes more.

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   8. Turn off the heat for the warm salad and add the remaining red onion, the rest of the parsley, and 1 additional tablespoon (15 ml) olive oil. Toss gently to keep a fresh, bright texture.

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   9. Serve each red snapper fillet with a generous portion of warm green banana salad. Spoon the garlic mojo over the fish just before serving.