I have made this twice and find it a good way to dress up tilapia.
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
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
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.
Pargo con Salsa de Perejil (Snapper in Parsley Sauce) Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: Caribbean, Cuban
- MAIN INGREDIENT: Fish
- DIETARY CONSIDERATION: Low Carbohydrate, Low Saturated Fat
- COOKING METHOD: Blender, Food Processor, Bake
- PUBLICATION: Cooking Light
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