Best 5 Red Snapper Yuca Cakes With Mojo De Ajo Recipes

RED SNAPPER YUCA CAKES WITH MOJO DE AJO

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.

SPICY RED SNAPPER CAKES

Steps:

• Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 12 cakes, each about 1/2 inch thick.
• Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Add as many fish cakes as will comfortably fit in pan. Cook until nicely browned on both sides, about 3 minutes per side.

RED SNAPPER WITH GARLIC YUCA

Steps:

• Place fish in large resealable plastic bag. Add 1/2 cup of the dressing and the cilantro; seal bag. Turn bag over several times to evenly coat fish. Refrigerate 30 min. to marinate. Meanwhile, place yuca in large saucepan. Add enough water to cover. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer, uncovered, 20 min. or until yuca is tender. Meanwhile, marinate onions in vinegar in small bowl.
• Preheat oven to 425°F. Drain onions; discard marinade. Heat remaining 1/2 cup dressing in small saucepan on medium heat 1 min. Add onions and garlic; cook and stir 5 min. or until onions are tender. Remove fish from marinade; discard marinade. Place fish in greased shallow roasting pan.
• Bake 7 min.; turn over. Bake additional 5 min. or until fish flakes easily with fork.
• Spoon drained yuca onto large serving platter. Mash slightly with fork, breaking up the larger pieces. Top with the onion mixture and fish.

SNAPPER CAKES

Steps:

• Put the fish into a food processor and process for 3 minutes, or until you have even chunks. (do not over process as these cakes should have a bit of texture).
• Transfer the fish to a bowl and add the chopped beans, lemongrass, sweet chilli sauce, coriander, basil, sugar, fish sauce, and kaffir lime leaves and mix together thoroughly.
• Taking 1 tablespoon of mixture at a time,hand roll each tanlespoon into a neat ball. Flatten ball slightly with the palm of your hand and place on a tray. Repeat with the rest of the remaining mixture.
• You should have approx 16 balls in total.
• Cover with plastic wrap and refrigerate 1- 2 hours.
• Remove the cakes and toss the cakes in the flour lightly dusting them.
• Place some oil in a fry pan and heat oil to very hot. Fry the cakes in batches, for about three minutes each, or until golden and crispy. Drain on paper towls.
• Serve with extra sweet chilli sauce or tartare sauce.

MOJO DE AJO

Steps:

• Place the chipotles in a bowl and cover with very hot water. Allow to soak for 3 minutes; drain. Remove the stems and seeds from the peppers and discard. Cut the peppers into thin strips.
• Heat the oil in a large skillet over low heat. Cook the garlic in the oil until golden brown, 4 to 5 minutes. Stir in the peppers and the lime juice; simmer 5 minutes; season with the salt. Transfer the mixture to a bowl and allow to cool. Store in the refrigerator in an airtight container.