Take your taste buds to Puerto Rico

Fish 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.

Note: The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. The skin is edible and crisps nicely in a skillet.

For mojo picon (garlic/paprika sauce):
Slice the garlic cloves. Process the garlic, paprika, cumin and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually, drop by drop initially, until the ingredients emulsify. Add vinegar and blend until the sauce is thick and creamy.

Preparation: Boil malanga or taro root in a large pot of salted boiling water until tender.

Drain malanga and reserve cooking water. Mash and mix with butter and milk. Season with salt and pepper to taste. Add cooking water or more milk to thin mixture if it is too thick.

Preparation: Place the spinach, cilantro and chicken broth in a blender and mix until all ingredients are well blended, 2-3 minutes. Put the mix through a colander and set aside.

In a medium sized pot with lid, add rice, broth, salt and oil, stir well and add scallion. Let it come to a boil, then lower the heat to medium, and cook until the liquid has almost evaporated. Place the lid on the pot and let it continue cooking at very low heat for another 10-15 minutes.

Turn off the heat, remove the scallion, and stir the rice cautiously so as not to break the rice grains. Let it rest, lidded, for an additional 5 minutes, then serve, garnishing with diced scallion.