Pargo con Salsa de Perejil (Snapper in Parsley Sauce)

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 12%
  • Fat: 1.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 25.2g
  • Carbohydrate: 6.8g
  • Fiber: 1.8g
  • Cholesterol: 43mg
  • Iron: 2.3mg
  • Sodium: 574mg
  • Calcium: 94mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pargo con Salsa de Perejil (Snapper in Parsley Sauce) Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy