Red Snapper Fillets in Tamarind and Sweet Pepper Sauce with Mashed Cassava and Pigeon Peas

Instructions

1. 1

   1. Place the cassava in a pot with enough water and 1 teaspoon of salt. Bring to a boil over medium-high heat and cook for 20 to 25 minutes, until tender. Drain, remove the fibrous core if present, and keep warm.

2. 2

   2. While the cassava cooks, season the red snapper fillets with lemon juice, oregano, cumin, paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Let them rest for 10 minutes.

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   3. In a wide skillet, heat 1 tablespoon olive oil over medium heat. Add the onion, half of the garlic, and the sweet peppers. Cook for 4 to 5 minutes until the onion softens.

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   4. Add 3 tablespoons of sofrito to the skillet and cook 1 minute more. Stir in the tamarind pulp, brown sugar, apple cider vinegar, and 1/2 cup (120 ml) fish stock or water. Cook for 4 to 6 minutes, stirring, until a lightly thickened sauce forms.

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   5. Add 1 tablespoon chopped culantro to the sauce, taste, and adjust with a little more salt or pepper if needed. Keep the sauce over low heat.

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   6. In another skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Sear the red snapper fillets for 3 to 4 minutes per side, until cooked through and flaking easily with a fork. If you prefer to finish them in the oven, transfer them to a preheated oven at 375°F (190°C) for 4 to 6 minutes after searing.

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   7. For the mash, mash the hot cassava with the butter, 2 tablespoons sofrito, the remaining garlic, 1/2 cup (120 ml) fish stock or water, and the cooked pigeon peas. Mix until rustic and creamy. Add the remaining tablespoon of culantro, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

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   8. Spoon a portion of cassava and pigeon pea mash onto each plate. Top with a red snapper fillet and spoon over the tamarind and sweet pepper sauce. Finish with some of the onion from the sauce over the fish for presentation.

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   9. Serve immediately while hot.