Best 2 Red Snapper Yuca Cakes With Mojo De Ajo Recipes
**Red Snapper Yuca Cakes with Mojo de Ajo: A Culinary Symphony of Cuban and Spanish Flavors**
Embark on a culinary journey to the sun-kissed shores of Cuba and the vibrant streets of Spain with the tantalizing Red Snapper Yuca Cakes with Mojo de Ajo. This delectable dish is a symphony of flavors, textures, and colors that will transport your taste buds to the heart of these two vibrant cultures. Prepare to be captivated by the succulent red snapper, perfectly complemented by the starchy yet fluffy yuca cakes, all bathed in the aromatic and zesty mojo de ajo sauce. With a perfect balance of savory, tangy, and herbaceous notes, this dish promises an unforgettable dining experience. As you delve into this culinary masterpiece, you'll discover a harmonious blend of Cuban and Spanish influences, making it a true delight for food enthusiasts and culture seekers alike. So, let's dive into the recipes and recreate this culinary symphony in your own kitchen, bringing the vibrancy of Cuba and Spain to your table.
MOJO DE AJO
'Mojo de Ajo' means 'garlic gravy' and this 'gravy' is a real treat. Mix with some pasta or brush it on grilled shrimp. The possibilities are endless.
Provided by Bill Echols
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 3.2 g, Fat 9.4 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 50.1 mg, Sugar 0.1 g
SPICY RED SNAPPER CAKES
Provided by Molly O'Neill
Categories easy, quick, weekday, appetizer
Time 15m
Yield Four servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Choose the freshest red snapper fillets possible. Look for fillets that are firm to the touch and have a bright red color. Avoid fillets that are slimy or have an off odor.
- Soak the yuca in cold water for at least 30 minutes before cooking. This will help to remove the starch and make the yuca more tender.
- Be careful not to overcook the red snapper. The fish should be cooked until it is just opaque in the center. Overcooked fish will be dry and tough.
- Make sure the mojo de ajo is well-seasoned. The sauce should be flavorful and slightly spicy.
- Serve the red snapper yuca cakes with your favorite sides, such as rice, beans, or vegetables.
Conclusion:
Red snapper yuca cakes with mojo de ajo is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The red snapper is flaky and tender, the yuca cakes are soft and flavorful, and the mojo de ajo is a perfect complement to the fish and yuca. This dish is sure to be a hit with your family and friends.
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