Puerto Rican Red Snapper Roll in Plantain Leaf with Soft Mofongo Filling and Roasted Pepper Sauce

Instructions

1. 1

   Preheat the oven to 375°F / 190°C. Pat the red snapper fillets dry with paper towels and place them on a board.

2. 2

   In a small bowl, mix 1 tablespoon olive oil, 2 minced garlic cloves, 1 tablespoon lime juice, oregano, cumin, sweet paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this mixture over the red snapper fillets and let them rest while you prepare the filling.

3. 3

   Boil the green plantain slices in a pot of water for 12 to 15 minutes, until tender but not falling apart. Drain well.

4. 4

   Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add 2 minced garlic cloves and 1/4 cup sofrito; cook for 1 to 2 minutes until fragrant.

5. 5

   Mash the cooked plantains in a pilón or sturdy bowl with the sautéed sofrito mixture, crushed pork cracklings, 1/2 cup broth, 1/4 cup chopped cilantro, and 1 additional tablespoon lime juice. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. The mofongo should be soft and easy to shape.

6. 6

   Lay out the plantain leaves and cut them into 4 large pieces. Lightly brush them with a little olive oil.

7. 7

   Divide the mofongo into 4 portions. Place one portion on each red snapper fillet and roll carefully. If needed, secure each roll with toothpicks. Set each roll on a piece of plantain leaf and wrap it into a packet.

8. 8

   Arrange the packets in a baking dish. Add 1/2 cup of the remaining broth to the bottom of the dish to keep everything moist. Bake for 18 to 20 minutes at 375°F / 190°C, or until the fish is cooked through and flakes easily.

9. 9

   While the fish bakes, make the sauce. In a medium skillet, heat the remaining tablespoon of olive oil with the remaining tablespoon of butter over medium heat. Add the onion and cook for 4 minutes. Stir in the remaining 2 garlic cloves and cook for 30 seconds.

10. 10

    Add the rest of the sofrito, the roasted red peppers, olives, capers, and the remaining broth. Cook over medium-low heat for 5 minutes.

11. 11

    Transfer the sauce mixture to a blender or purée with an immersion blender until smooth. Return the sauce to the skillet, add the heavy cream, and cook 2 more minutes without boiling. Adjust with the remaining salt and pepper to taste.

12. 12

    Remove the rolls from the oven and let rest for 3 minutes. Serve each red snapper roll over a bed of roasted pepper sauce and finish with the remaining cilantro on top.