Red Snapper Yuca Cakes with Mojo de Ajo Recipe

Red Snapper Yuca Cakes with Mojo de Ajo Recipe

  • 1 1/2 pounds frozen yuca
  • 1/4 cup vegetable oil
  • 1 medium onion, halved lengthwise then thinly sliced lengthwise
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1 teaspoon kosher salt
  • 1 pounds red snapper fillets, skinned and any bones removed
  • 3 tablespoons coarsely chopped fresh cilantro
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • 6 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 cup fresh orange juice (from 2 oranges)
  • 1/4 cup fresh lime juice (from 2 limes)
  • 6 fresh Thai chiles (red or green), seeded and minced, or 2 to 3 serrano chiles (including seeds), minced
  • 1/2 cup thinly sliced shallot (4 small)
  • 1 teaspoon kosher salt
  • Accompaniment: lime wedges
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Available at Latino markets and some supermarkets.