Caribbean Baked Snapper with Cocoa and Sweet Pepper Crust over Cassava Couscous and Pineapple Mint Salad

Instructions

1. 1

   1. Preheat the oven to 400 °F / 200 °C. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   2. In a bowl, mix the cocoa powder, sweet red pepper, half of the minced garlic, half of the thyme, 1 tablespoon lime juice, 1 1/2 tablespoons olive oil, black pepper, cumin, sweet paprika, and 1/2 teaspoon salt until a moist paste forms.

3. 3

   3. Pat the snapper fillets dry with paper towels. Rub the cocoa and sweet pepper paste over the top side and place them on the prepared tray.

4. 4

   4. Bake the snapper for 12 to 15 minutes at 400 °F / 200 °C, or until the fish is opaque and flakes easily with a fork.

5. 5

   5. While the fish bakes, heat a medium skillet over medium heat. Add the butter and 1/2 tablespoon olive oil. Add half of the remaining red onion and cook for 2 to 3 minutes until softened.

6. 6

   6. Add the grated cassava, the remaining minced garlic, and 1/4 teaspoon salt to the skillet. Cook for 3 minutes, stirring, so the cassava is well coated.

7. 7

   7. Pour in the hot vegetable broth or water, cover, and cook over low heat for 10 to 12 minutes, stirring once, until the cassava is tender and fluffy, like couscous. Turn off the heat and add the remaining thyme and 1 tablespoon lime juice, then fluff with a fork.

8. 8

   8. In another bowl, combine the pineapple, cucumber, mint, the rest of the red onion, brown sugar, 1 tablespoon lime juice, the remaining tablespoon of olive oil, and a pinch of salt. Let sit for 5 minutes so the flavors meld.

9. 9

   9. Serve a bed of cassava couscous on each plate, top with a baked snapper fillet, and spoon the pineapple cucumber salad alongside. If desired, finish with a few extra drops of lime before serving.