Peel the yuca and cut into 3-inch chunks, removing the fibrous core. Place in a large pot with cold salted water and bring to a boil. Cook for 20-25 minutes until fork-tender.

While yuca cooks, pat the red snapper fillets dry with paper towels and season both sides generously with salt, black pepper, and paprika.

In a small bowl, combine freshly squeezed orange juice, grapefruit juice, honey, and a pinch of cayenne pepper. Whisk until honey dissolves completely. Set aside.

Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place snapper fillets skin-side down in the pan. Cook without moving for 4-5 minutes until skin is crispy and golden.

Gently flip the fillets using a thin spatula and cook for another 3-4 minutes until fish is opaque and flakes easily. Remove to a warm plate.

In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in the citrus juice mixture and bring to a simmer. Cook for 3-4 minutes until reduced by half and slightly syrupy.

Drain the cooked yuca and return to the pot. Add butter, chopped cilantro, fresh thyme leaves, and a pinch of salt. Toss gently to coat.

Plate the herbed yuca alongside the snapper fillets. Drizzle the warm citrus glaze over the fish. Garnish with fresh cilantro leaves and serve immediately.