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

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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

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

  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.
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Pargo con Salsa de Perejil (Snapper in Parsley Sauce) Recipe at a Glance
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