Red Snapper With Garlic Yuca Recipes

Steps:

• Spoon lemon juice over both sides of fillets. Combine the lemon zest and seasonings; sprinkle over fillets., Lightly oil the grill rack. Grill fish, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side or until fish flakes easily with a fork.

Steps:

• Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
• Marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
• Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

Steps:

• Make cakes:
• Simmer yuca in boiling salted water until fork-tender, 30 to 35 minutes. Drain yuca and transfer to a large bowl, then cool to room temperature, about 30 minutes.
• While yuca is cooling, heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with cumin and 1/4 teaspoon cayenne, stirring occasionally, until beginning to soften, about 2 minutes. Sprinkle salt and remaining 1/4 teaspoon cayenne over fish and add to onion in skillet, then sauté, turning fish over once, until just cooked through, 4 to 6 minutes. Transfer fish with onion to a plate and cool to room temperature.
• Remove thin, fibrous core from yuca if necessary, then coarsely mash yuca with a wooden spoon. Flake fish and add to yuca along with onion and herbs, tossing to combine (mixture will be coarse). Form into 12 (2 1/2-inch) cakes (1 inch thick) and transfer to a wax-paper-lined tray. Cover cakes with plastic wrap and chill 30 minutes.
• Make mojo while cakes chill:
• Cook garlic in oil in a small skillet over low heat, stirring, until just softened, about 3 minutes. Transfer garlic with oil to a small bowl and stir in remaining mojo ingredients. Chill mojo, covered, until serving.
• Sauté cakes:
• Heat 1 1/2 tablespoons oil over moderately high heat in a 12-inch heavy skillet (preferably nonstick) until hot but not smoking, then sauté half of cakes, turning over once, until browned and heated through, about 8 minutes total. Sauté remaining cakes in remaining 1 1/2 tablespoons oil. Serve with mojo and lime wedges.
• *Available at Latino markets and some supermarkets.

Steps:

• Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;

Steps:

• Preheat the oven to 425°F.
• Carefully use a sharp knife to score each side of the fish, making 5 or 6 incisions into the skin and flesh of the fish (this will help even more flavor seep in to the flesh). Season inside and out with the sumac, salt, and pepper. Really pack on the sumac! Place the fish on a baking sheet. Stuff with the sliced garlic and drizzle the olive oil all over. Roast until the eyes have popped and the flesh is firm to the touch, about 20 minutes.
• In a medium bowl, stir together the yogurt, lime zest, lime juice, salt, and grated garlic.
• Place the roasted fish on a serving platter and scatter mint over the top. Squeeze the lime juice over the fish and serve the yogurt and lime wedges on the side.

Steps:

• Stir in garlic in the melted butter.
• Saute until it turns golden.
• Add vermouth.
• Season with black pepper to taste.
• Now, turn on your broiler.
• Arrange fish on the broiler pan.
• Brush with seasoned butter.
• Broil 10 cm from heat source for 10-15 minutes or until the fish is opaque.
• Serve with the remaining seasoned butter.
• Enjoy!

Steps:

• Place 24x18-inch piece of foil on heavy large baking sheet. Butter foil. Place fish in center of foil. Season cavity of fish with garlic, lemon juice and seafood seasoning. Dot cavity with butter. Arrange thyme sprigs inside cavity. Sprinkle outside of fish with salt and pepper. Top with lemon slices. Fold edges of foil over fish; seal. (Can be made 1 day ahead. Refrigerate.)
• Preheat oven to 350°F. Bake fish until cooked through, about 45 minutes. Transfer fish to platter. Open foil.

Steps:

• Trim ends from fresh yuca and peel remainder, removing all waxy brown skin and pinkish layer underneath.
• Cut yuca into 3-inch-thick pieces.
• Boil yuca in salted water to cover by 2 inches until tender and starting to fall apart, 50 minutes to 1 1/4 hours.
• Drain and transfer to a cutting board. Carefully halve hot yuca pieces lengthwise and remove thin woody cores. Return yuca to pot with 1 3/4 cups milk, garlic, juice, and salt. Coarsely mash yuca, adding additional milk if desired, and serve immediately.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place red snapper filets on the prepared baking sheet, skin side down.
• Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
• Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
• Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.