Randy Mayor; Jan Gautro
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.

How to Make It

Step 1

Preheat oven to 400°

Step 2

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

Step 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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Ratings & Reviews

sensorydeb's Review

June 04, 2012
I have made this twice and find it a good way to dress up tilapia.

thendricks's Review

March 09, 2009
This turned out disgusting. I could not eat all of mine, and wanted to throw it out. This was probably one of the worst CL recipes I have ever tried. I would give it 0 stars if possible. At least I didn't waste a large amount of time preparing it. I used orange roughy since they did not have snapper at the store.