ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pargo con Salsa de Perejil (Snapper in Parsley Sauce)

Randy Mayor; Jan Gautro
Yield 4 servings
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°

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

  3. 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.