Pargo con Salsa de Perejil (Snapper in Parsley Sauce)

Pargo con Salsa de Perejil (Snapper in Parsley Sauce)
Photo by Randy Mayor


  • 4 (6-ounce) red snapper or other firm white fish fillets
  • 3 garlic cloves
  • ½ cup clam juice
  • 2 tablespoons fresh lime juice
  • 2 cups fresh parsley leaves
  • Cooking spray
  • 1 cup chopped onion
  • + 1 more ingredients
    • ¾ teaspoon salt

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...

View full recipe at My Recipes


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