Cuban Red Snapper with Roasted Pineapple Mojo and Coconut Rice with Red Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, mix 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cumin, the oregano, half of the chopped garlic, and 2 tablespoons of sour orange juice. Rub this mixture over the red snapper fillets and let them rest for 15 minutes while you prepare the rest.

2. 2

   Place the pineapple, half of the onion, and the red bell pepper on a tray. Drizzle with 1 tablespoon olive oil and a pinch of salt. Roast at 220 °C / 425 °F for 18 minutes, stirring halfway through, until the pineapple is browned on the edges and the onion is tender.

3. 3

   Meanwhile, heat a medium saucepan over medium heat. Add 1 tablespoon olive oil and the butter. Add the remaining onion and cook for 3 minutes. Stir in the rice and cook for 1 minute to lightly toast it.

4. 4

   Pour the coconut milk and hot water into the saucepan. Add the cooked red beans, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. When it reaches a gentle boil, lower the heat, cover, and cook for 18 minutes until the rice is tender.

5. 5

   Turn off the heat and let the rice rest, covered, for 10 minutes. Remove the bay leaf and fluff with a fork. Mix in 2 tablespoons chopped cilantro for freshness.

6. 6

   Remove the roasted pineapple, onion, and bell pepper from the oven. Transfer them to a small skillet over medium heat with the remaining garlic, 1 tablespoon olive oil, the remaining cumin, the rest of the sour orange juice, and 2 tablespoons cilantro. Cook for 2 to 3 minutes, lightly crushing some pineapple pieces to create a rustic, juicy mojo.

7. 7

   Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. Cook the red snapper fillets for 3 to 4 minutes per side, depending on thickness, until golden and easily flaked in the center.

8. 8

   Serve a base of coconut rice with red beans on each plate. Place a red snapper fillet on top and finish with plenty of warm roasted pineapple mojo. Garnish with the remaining cilantro and serve immediately.