Pargo con Salsa de Perejil (Snapper in Parsley Sauce)

Pargo con Salsa de Perejil (Snapper in Parsley Sauce) Recipe
Randy Mayor; Jan Gautro
This colorful dish--a takeoff on a classic Spanish recipe--became popular when blenders were introduced in Cuba in the 1950s. This is a simplified version with a cleaner, fresher flavor. Serve with cherry tomatoes sautéed with garlic and boiled potatoes or white rice.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 147
Caloriesfromfat 12 %
Fat 1.9 g
Satfat 0.4 g
Monofat 0.4 g
Polyfat 0.6 g
Protein 25.2 g
Carbohydrate 6.8 g
Fiber 1.8 g
Cholesterol 43 mg
Iron 2.3 mg
Sodium 574 mg
Calcium 94 mg

Ingredients

4 (6-ounce) red snapper or other firm white fish fillets
Cooking spray
2 cups fresh parsley leaves
1 cup chopped onion
1/2 cup clam juice
2 tablespoons fresh lime juice
3/4 teaspoon salt
3 garlic cloves

Preparation

Preheat oven to 400°

Arrange the red snapper fillets in a 13 x 9-inch baking dish coated with cooking spray.

Place parsley and remaining ingredients in a blender or food processor; process until smooth. Pour sauce over fish. Bake at 400° for 18 minutes or until fish flakes easily when tested with a fork.

Note:

Viviana Carballo,

May 2002
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