
Whole Fried Snapper with Mango Salsa
Jorge: Pargo is the Spanish (Cuban) word for snapper.
Glenn: Red snapper is the most popular snapper in U.S. fish markets. You'll find this delicious fish all over the place.
Jorge: There are also other types of snapper that many remember eating in Cuba - the Blue snapper in particular.
Raúl: The Mangrove snapper is also abundant in Florida waters and very tasty! We love to deep fat fry whole snappers the day after a successful fishing trip.
Glenn: Deep fat frying produces a very tender and juicy fish with a nice crispy crust.
Jorge: We give this dish a true island flavor with a delicious mango salsa. Be careful not to overcook your fish -- they should be tender and flaky.




Meanwhile, mix cilantro, green onion, green pepper, mashed mango and lime juice in a small bowl. Add a little salt at a time and taste! Adjust the amount of salt to taste. Add a pinch of red pepper flakes for a little bite. Add some cubed mango pieces for a nice presentation.

We Show You How in Two Great Cuban cookbooks:
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Tony has sold many of these at art shows around Florida. It is especially popular with Cuban-Americans who live this dual culture. Also a great gift for Cubans married to Americans!
Now you can order your print ONLINE exclusively at iCuban!
This is a signed and numbered giclee reproduction on canvas, unframed. Comes with a certificate of authenticity.
Dimensions: 16"x 24"
Price includes shipping and handling
