One-pot cooking: Make a snapper stew with yucca

If you're wondering what to cook in hot, humid summer weather, why not look to the Caribbean for some inspiration? Here, Timon Balloo, executive chef of Sugarcane Raw Bar Grill in Miami, serves up a snapper stew with boiled yucca and an avocado and tomato salad.

Caribbean snapper stew with peppers and tomatoes
Servings:

Makes 2 servings

Ingredients

    • 1 pound snapper filet (America red, yellowtail, or white fish) cut into four, 4 ounce pieces
    • 1 cup flour (for dusting)
    • 1/4 cup red or yellow peppers (julienned)
    • 1/4 cup yellow onions (julienned)
    • 1/2 cup tomatoes (deseeded and julienned)
    • 1/4 cup green onion tops (1-inch slices)
    • 2 tbsp garlic clove (sliced)
    • 6 tbsp extra-virgin olive oil
    • 1 tsp dry oregano
    • 1 cup dry white wine
    • 1 cup chicken or vegetable stock
    • 1 tbsp thyme (picked)
    • 2 tbsp cilantro (chopped)
    • 1 lime (cut into 1/8 - optional)
    • Salt and pepper to taste

Preparation

Baking Directions:

Boiled yucca

Ingredients

    • 1 pound frozen yucca
    • 1 small onion (sliced)
    • 2 garlic cloves (sliced)
    • 4 cups water
    • Salt and pepper to taste

Preparation

Baking Directions:

Avocado and tomato salad
Servings:

Makes 2 servings

Ingredients

    • 1 large tomato (sliced)
    • 1 Florida or Hass avocado
    • 1/4 cup red onion (julienned)
    • 2 tbsp red wine vinegar
    • 2 tbsp extra virgin olive oil
    • Salt and pepper to taste

Preparation

Baking Directions:

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