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Fla. Yellowtail snapper fillets are crusted with yuca to protect the delicate flesh, then seared and finished in the oven. They are served on a trio of fried eggplant rounds with a bright, citrusy salsa on the side. Cut along the membranes dividing the sections to free the individual orange sections, or supremes. Toss the orange supremes with the remaining ingredients in a non-aluminum bowl and set aside. Remove and drain on paper towels.