Caribbean Red Snapper with Mild Tamarind-Herb Escovitch and Yam Tostones

Name: Caribbean Red Snapper with Mild Tamarind-Herb Escovitch and Yam Tostones
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Caribeña
Ingredients: 24 oz red snapper fillets; 1.5 lb yam; 1 cup red onion; 1 cup sweet pepper; 4 cloves garlic; 3 tbsp tamarind concentrate; 1/4 cup apple cider vinegar; 1/3 cup water; 1 tbsp honey; 1 tbsp fresh thyme; 1/4 cup fresh parsley; 2 tbsp lime juice; 1 tsp ground allspice; 1 tsp sweet paprika; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/2 cup vegetable oil

An original Caribbean-inspired dish featuring red snapper fillets seared and finished with a mild tamarind escovitch-style sauce of red onion, sweet pepper, and fresh herbs. It is paired with yam tostones that are crisp outside and tender inside for a delicious contrast.

25 minPrep

35 minCook

60 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

680 g red snapper fillets (skinless, en 4 porciones)
700 g yam (pelado and cut sliced gruesas)
150 g red onion (en pluma fina)
120 g sweet pepper (in strips finas)
12 g garlic (chopped)
45 ml tamarind concentrate (without semillas)
60 ml apple cider vinegar
80 ml water
15 ml honey
4 g fresh thyme (solo the leaves)
15 g fresh parsley (chopped)
30 ml lime juice (freshly squeezed)
2 g ground allspice
2 g sweet paprika
8 g salt (or to taste)
2 g black pepper (or to taste)
120 ml vegetable oil (divided for frying and saltear)

Nutrition facts

per serving

498 kcal

Calories

35 g

Protein

32 g

Carbs

25 g

Fat

4 g

Fiber

28 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Fish

Instructions

1
1. Season the red snapper fillets with 1 teaspoon of salt, black pepper, sweet paprika, and half of the lime juice. Let them rest for 10 minutes while you prepare the remaining components.
2
2. Place the yam in a pot with enough water and a pinch of salt. Bring to a boil and cook for 12-15 minutes until just tender but not falling apart. Drain and let cool for 5 minutes.
3
3. In a bowl, mix the tamarind concentrate, apple cider vinegar, water, honey, ground allspice, and the remaining lime juice until well combined.
4
4. Heat 2 tablespoons of vegetable oil in a wide skillet over medium heat. Add the red onion, sweet pepper, and garlic. Cook for 3-4 minutes until slightly softened. Add the tamarind mixture, fresh thyme, and half of the fresh parsley. Cook 2-3 minutes more until a light sauce forms. Adjust with a pinch of salt and keep warm.
5
5. In a deep skillet or small pot, heat enough vegetable oil for frying to 350 °F / 175 °C. Fry the yam slices in batches for 3-4 minutes until lightly golden. Remove and drain on paper towels.
6
6. Flatten each yam slice with the bottom of a glass or a press to form thick tostones. Fry them again at 375 °F / 190 °C for 2-3 minutes until crisp and golden. Drain, season with a pinch of salt, and set aside.
7
7. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Cook the red snapper fillets for 3-4 minutes on the first side and 2-3 minutes on the second side, until golden and the center flakes easily.
8
8. If you prefer to finish the fish in the oven, transfer the seared fillets to a tray and bake at 400 °F / 205 °C for 3-4 minutes. Otherwise, finish cooking them in the skillet over medium heat.
9
9. Serve each red snapper fillet with a generous spoonful of the mild tamarind escovitch on top. Add the yam tostones on the side and finish with the remaining fresh parsley and a few extra thyme leaves.
10
10. Serve immediately to preserve the contrast between the warm sauce, juicy fish, and crisp tostones.

Chef tips

Do not overcook the yam during the first boil; it should stay firm so the tostones do not fall apart. The escovitch tastes best when the onion keeps a bit of texture.

Substitutions

You can substitute the red snapper with grouper, sea bass, or dorado. If yam is unavailable, use cassava, though the texture will be slightly denser. Honey can be replaced with brown sugar in the same amount.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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