Name: Red Snapper Yuca Cakes with Mojo de Ajo
Yield: Makes 6 servings
Ingredients: 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

While in Costa Rica, Boston chef Steve Johnson was inspired to make fish cakes from leftover red snapper and boiled yuca. The combination takes clever advantage of the vegetable's starchy character, which binds the cakes together while allowing the flavor of the snapper to come through cleanly. We prefer to use frozen yuca, which has a better consistency and is easier to prepare.

Cooks' notes:

·Formed cakes (not sautéed) and mojo can be chilled up to 1 day.
·frozen, wrapped well, 2 weeks. Thaw in refrigerator before cooking.

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