Jorge Castillo: Pargo is the Spanish word for snapper.
Glenn Lindgren: Red snapper is the most popular snapper in U.S. fish markets. You'll find this delicious fish all over the place.
Jorge Castillo: There are also other types of snapper that many remember eating in Cuba -- the Blue snapper in particular.
Raúl Musibay: 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 Lindgren: Deep fat frying produces a very tender and juicy fish with a nice crispy crust.
Jorge Castillo: 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.
We give this dish a true island flavor with a delicious mango salsa.
INGREDIENTS:
FISH
2 whole red, blue, or mangrove snappers, gutted and cleaned but with heads onSALSA
1/2 to 3/4 cups cilantro, chopped (adjust to taste)
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.
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Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food
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