Ingredients
- 4 6-ounce red snapper fillets with skin
- 2 tablespoon canola oil
- 4 6-ounce red snapper fillets with skin
- 2 tablespoon canola oil
- 2 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon coarse salt
- 5 tablespoon extra virgin olive oil
- 2 tablespoon white wine vinegar
- 1/4 teaspoon red pepper flakes (optional)
Preparation
Baking Directions:
Fish preparation: Pat snapper dry and season with salt and pepper.
In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown.
Turn fish over and cook 2 minutes more, or until just cooked through.
Note: The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute.
The skin is edible and crisps nicely in a skillet.
For mojo picon (garlic/paprika sauce):Slice the garlic cloves.
Process the garlic, paprika, cumin and salt in a food processor or blender to create a paste.
While blending, drizzle in olive oil gradually, drop by drop initially, until the ingredients emulsify.
Add vinegar and blend until the sauce is thick and creamy.
