Dominican Baked Red Snapper with Casabe Crust, Cilantro Mojo, and Rustic Pumpkin Mash

Instructions

1. 1

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

2. 2

   2. Place the red snapper fillets in a bowl. Season them with 4 mashed garlic cloves, 2 tablespoons lime juice, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil. Mix well and let rest for 10 minutes.

3. 3

   3. In another bowl, combine the crushed casabe with the melted butter, chopped sweet pepper, 1/4 cup red onion, 1/4 cup cilantro, 1 tablespoon olive oil, 1 tablespoon lime juice, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the topping is moist and crumbly.

4. 4

   4. Arrange the seasoned fillets on the tray and spread the casabe mixture over the top, pressing lightly so it adheres.

5. 5

   5. Bake for 14 to 18 minutes at 220 °C / 425 °F, until the fish is cooked through and flakes easily with a fork and the crust is golden.

6. 6

   6. Meanwhile, place the pumpkin in a pot with the water, 1/2 teaspoon salt, and the remaining 2 garlic cloves. Cook over medium heat for 15 to 18 minutes, until the pumpkin is very tender. Drain well.

7. 7

   7. Return the cooked pumpkin to the pot and mash it with the evaporated milk, 1 tablespoon olive oil, and 1/4 teaspoon black pepper until rustic and creamy.

8. 8

   8. For the mojo, mix the remaining red onion, the remaining cilantro, 1 tablespoon lime juice, 1 tablespoon olive oil, and a pinch of salt in a bowl. Stir and let it stand for 5 minutes.

9. 9

   9. Serve a layer of pumpkin mash on each plate, top with a red snapper fillet and its casabe crust, and finish with the cilantro and red onion mojo on top or on the side.