Photo by: 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.
Cooking Light MAY 2002
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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Pargo con Salsa de Perejil (Snapper in Parsley Sauce) recipe
