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.
4 (6-ounce) red snapper or other firm white fish fillets
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
How to Make It
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.
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This turned out disgusting. I could not eat all of mine, and wanted to throw it out. This was probably one of the worst CL recipes I have ever tried. I would give it 0 stars if possible. At least I didn't waste a large amount of time preparing it. I used orange roughy since they did not have snapper at the store.
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