Caribbean Spiced Rum Snapper with Malanga Mash and Warm Roasted Pineapple Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the snapper fillets dry with paper towels and place them in a dish.

2. 2

   In a bowl, combine the dark rum, 30 ml (2 tbsp) of the lime juice, garlic, ginger, half of the fresh thyme, ground allspice, cumin, smoked paprika, 4 g (about 3/4 tsp) of the salt, 1 g (about 1/2 tsp) of the black pepper, and 15 ml (1 tbsp) olive oil. Pour this marinade over the snapper and let it rest for 15 minutes.

3. 3

   Meanwhile, place the malanga in a pot with enough water to cover and a pinch of salt. Bring to a boil and cook for 18 to 20 minutes, or until very tender.

4. 4

   On a baking tray, toss the pineapple, red onion, and red bell pepper with the brown sugar, apple cider vinegar, 15 ml (1 tbsp) olive oil, a pinch of salt, and the remaining black pepper. Roast at 220 °C / 425 °F for 15 minutes, stirring halfway through.

5. 5

   Heat an oven-safe skillet over medium-high heat with the remaining 15 ml (1 tbsp) olive oil. Remove the snapper fillets from the marinade, reserving the marinade. Sear the snapper for 1 to 2 minutes per side until lightly golden.

6. 6

   Pour the reserved marinade into the skillet around the fish and transfer the skillet to the oven. Bake at 220 °C / 425 °F for 6 to 8 minutes, or until the fish is cooked through and flakes easily.

7. 7

   Drain the malanga and mash it while hot with the coconut milk, butter, the remaining 15 ml (1 tbsp) lime juice, the rest of the fresh thyme, and a pinch of salt. Mix until smooth and adjust seasoning.

8. 8

   Remove the pineapple tray from the oven and toss it with the fresh cilantro to make a warm salad.

9. 9

   Serve a layer of malanga mash on each plate, top with a snapper fillet, and finish with the warm roasted pineapple salad and the pan juices.