Pargo con Salsa de Perejil (Snapper in Parsley Sauce) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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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