Caribbean Snapper with Herb-Lime Pilón, Creamy Yam Mash, and Warm Sweet Corn Salad

Instructions

1. 1

   1. In a mortar and pestle or food processor, crush the garlic, cilantro, parsley, scallions, lime zest, 30 ml (2 tbsp) lime juice, 30 ml (2 tbsp) olive oil, cumin, allspice, dried thyme, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper into a rustic herb paste, or pilón.

2. 2

   2. Pat the snapper fillets dry with paper towels and rub them with the herb paste on both sides. Cover and marinate in the refrigerator for 15 minutes.

3. 3

   3. Place the yam in a pot with cold water and a pinch of salt. Bring to a boil and cook for 18 to 20 minutes, or until very tender.

4. 4

   4. While the yam cooks, heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sauté the red onion and red bell pepper for 3 minutes. Add the sweet corn, ginger, apple cider vinegar, 15 ml (1 tbsp) lime juice, brown sugar, 2 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Cook 4 to 5 minutes more, until the corn is glossy and just tender. Keep warm.

5. 5

   5. Drain the yam and return it to the pot. Add the coconut milk, butter, and 2 g (1/2 tsp) salt, then mash until creamy and thick. Keep warm over very low heat.

6. 6

   6. Preheat the oven to 200°C/400°F.

7. 7

   7. Heat an oven-safe skillet over medium-high heat using the remaining oil from the marinade clinging to the fish. Add the snapper fillets and sear for 2 minutes on the first side and 1 minute on the second side, taking care not to burn the herbs.

8. 8

   8. Transfer the skillet to the oven and bake the fish for 6 to 8 minutes at 200°C/400°F, until the snapper is opaque and flakes easily with a fork.

9. 9

   9. Taste and adjust the warm corn salad and yam mash with salt and pepper if needed.

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    10. Serve a base of creamy yam mash, place a snapper fillet on top or alongside, and finish with the warm sweet corn salad. Spoon over any skillet juices just before serving if desired.