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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:

Heat oil in a pan to med/high temperature.Pat the fish filets dry with a paper towel. Season with salt and pepper and dust with flour.Place the fish into the hot oil, cooking for 2 to 3 minutes per side or until golden brown.Repeat steps until all the fish is pan fried. Once finished, drain out excess oil.In the same pan add in garlic, onions, peppers, oregano, thyme and sauté for 4 to 5 minutes.Add in tomatoes, green onion tops and then deglaze the pan by adding the white wine.When the wine has reduced by half, add the stock and the fish filets back to pan.Cover and cook for 10 to 12 minutes or until fish is tender and stew has slightly thickened.Finish the stew by garnishing with cilantro and lime wedges.Serve with boiled yucca or any starch you prefer.

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:

Combine all ingredients and boil over medium heat until yucca is tender.

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:

Lightly mix tomatoes, avocado and onions and assemble on a plate. Finish by drizzling with oil, vinegar and season with salt and pepper.

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