Lettuce Salad with Red Snapper in Garlic Sauce and Root Vegetables

Fresh lettuce paired with red snapper in garlic sauce and roasted root vegetables—a true Puerto Rican blend of land and sea, full of local flavor.

🧾 Ingredients (Serves 2)

For the salad:

• 6–8 large leaves of Hoja lettuce, washed and dried
• 1 snapper fillet (you can substitute with mahi-mahi, grouper, or local white fish)
• 1/2 cup of roasted root vegetables (yuca, sweet potato, taro or breadfruit), cut in cubes
• 2–3 tablespoons of olive oil
• 1–2 garlic cloves, thinly sliced or minced
• Salt, pepper, and Puerto Rican seasoning (like adobo or sazón)
• (Optional) Fresh lemon wedges for serving

👨‍🍳 Instructions

1. Prepare the root vegetables:
   Boil the roots until tender. Then, roast or pan-sear with olive oil until golden and slightly crispy on the outside.
2. Cook the garlic snapper:
   Season the snapper fillet with salt, pepper, and Puerto Rican seasoning. In a skillet, sauté garlic in olive oil until golden, then cook the fish until it’s seared and cooked through. You can flake it or slice it for serving.
3. Assemble the salad:
   Place Hoja lettuce leaves on a large plate. Top with the roasted roots and garlic snapper.
4. Serve it up:
   Squeeze fresh lemon over the top, and optionally finish with a drizzle of olive oil or a light dressing.

🍹 Serving suggestion:

A perfect light lunch or dinner paired with fresh lime water or a chilled soursop juice.