Red snapper fillet with breadfruit crust, warm guava sauce, and tender green bean salad with culantro

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Pat the red snapper fillets dry with paper towels and season them with 4 g salt, 1 g black pepper, and 1 g dried oregano.

2. 2

   In a bowl, mix the grated green breadfruit with 2 finely chopped garlic cloves, half of the chopped culantro, 1 tablespoon olive oil, 2 g salt, and the remaining black pepper. Press this mixture onto the top of each fillet to form an even crust.

3. 3

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Place the fillets crust-side up and cook for 2 minutes on the bottom side only, just to sear them.

4. 4

   Transfer the skillet to the oven and bake the fillets for 10 to 12 minutes at 425 °F / 220 °C, or until the fish is cooked through and the breadfruit crust is golden around the edges.

5. 5

   While the fish bakes, make the sauce. In a small saucepan over medium heat, melt the butter with 1 tablespoon olive oil. Sauté half of the red onion, the sweet pepper, and 1 chopped garlic clove for 3 to 4 minutes.

6. 6

   Add the guava paste, apple cider vinegar, water, 1 g dried oregano, and a pinch of salt. Cook for 4 to 5 minutes, stirring, until the guava melts and forms a warm glossy sauce. Add a little more water if it becomes too thick. Turn off the heat and stir in a small portion of the chopped culantro.

7. 7

   For the salad, boil the green beans in salted water for 3 to 4 minutes, until tender but still crisp. Drain and briefly cool them under fresh water to keep their color.

8. 8

   In a medium bowl, toss the green beans with the remaining red onion, green olives, lemon juice, honey, 1 tablespoon olive oil, the rest of the chopped culantro, and the lemon zest. Adjust with the remaining salt to taste.

9. 9

   Serve each red snapper fillet with a generous spoonful of warm guava sauce over the top or on the side, along with the culantro green bean salad.