Dominican Baked Red Snapper with Cassava Crisp Crust and Light Coconut Mojo, served with Pigeon Pea and Pumpkin Pilaf

Instructions

1. 1

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

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   2. Season the red snapper fillets with 2 tablespoons (30 ml) lime juice, half of the chopped garlic, 1 teaspoon salt, black pepper, and dried oregano. Let them rest for 10 minutes while you prepare the other components.

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   3. In a bowl, mix the cassava flatbread crumbs with the shredded coconut, 1 tablespoon (15 ml) olive oil, 2 tablespoons chopped red onion, and 2 tablespoons chopped sweet pepper. Add 2 tablespoons (30 ml) coconut milk to lightly moisten the mixture.

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   4. Place the fillets on the prepared tray and press the cassava mixture onto the top of each one. Bake for 14 to 16 minutes at 400 °F / 200 °C, or until the fish is cooked through and the crust is golden. For extra color, broil for 1 to 2 minutes, watching closely.

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   5. While the fish bakes, melt the butter with 1 tablespoon (15 ml) olive oil in a medium saucepan over medium heat. Sauté the remaining red onion and sweet pepper for 3 minutes. Add the remaining garlic and cook 30 seconds more.

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   6. Stir in the rice and cook for 1 minute to lightly toast it. Add the diced pumpkin, cooked pigeon peas, 1/4 teaspoon salt, and the hot broth. Once boiling, reduce the heat, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.

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   7. Remove the pilaf from the heat and let it rest, covered, for 5 minutes. Fluff with a fork and mix in half of the chopped cilantro.

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   8. For the light coconut mojo, warm the remaining coconut milk in a small skillet with the remaining tablespoon of lime juice. Add the reserved 2 tablespoons red onion and 2 tablespoons sweet pepper, and cook over low heat for 2 to 3 minutes until slightly softened.

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   9. Serve a bed of pigeon pea and pumpkin pilaf, top with a cassava-crusted red snapper fillet, and finish with the light coconut mojo. Garnish with the remaining fresh cilantro.

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    10. Serve hot. If you keep the fish in the turned-off oven, try not to let it sit above 200 °F / 95 °C while resting so it does not dry out.