Snapper Skewers with Roe Toasted Cassava Flour

In a bowl, combine the cubed striped bass loin with lemon juice, salt, sweet paprika, olive oil, minced garlic, and part of the green herbs (scallions and parsley). Let it marinate for 20 minutes.

For the toasted cassava flour, heat olive oil in a saucepan and sauté the onion, garlic, and finger chili pepper, being careful not to burn them.

Add the striped bass roe to the sauté and break it up with a spoon, cooking until lightly golden.

Over low heat, incorporate the yellow cassava flour into the roe mixture. Season with salt, parsley, and scallions, mixing well.

Season the tomatoes to be used on the skewers. Separate the fish marinade liquid, add pepper to this liquid, and set aside to use later.

Assemble the skewers, alternating the marinated fish pieces, cut tomatoes, and slices of Meyer lemon.

Grill the previously boiled potatoes until they are firm and nicely charred.

Place the skewers over the heat to grill, turning them occasionally to ensure even cooking without excessive charring.

Once cooking is complete, drizzle the skewers with a touch of olive oil. Serve the fish with the potatoes (drizzled with a bit of the reserved sauce) and the roe toasted cassava flour.