Yield: 4 servings

Ingredients

4 6 oz red snapper fillets with skin*
2 tbsp canola oil
Salt and pepper

For the mojo picón (garlic-paprika sauce)

3 cloves garlic, peeled
2 tsp sweet paprika
1 tsp ground cumin
½ tsp Kosher salt
¼ cup extra virgin olive oil
2 tbsp sherry vinegar
1/2 tsp red pepper flakes (optional)

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.

* The mild, slightly sweet flavor and firm yet tender texture of red snapper takes well to light seasoning and a quick sauté. The skin is edible and crisps nicely in a skillet. Other alternatives include sole, flounder, tilapia, fresh cod.

For the mojo picón

Slice the garlic cloves. Process the garlic, paprika, cumin, and salt in a food processor.

While blending, drizzle in olive oil gradually until the ingredients emulsify.

Add vinegar and blend until the sauce is thick and creamy.