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Snapper with Mojo de Ajo and Citrus Butter- Pargo con Mojo de Ajo y Mantequilla de Citro     
by The Chef

Pargo con Mojo de Ajo y Mantequilla de Citro               Serves: 4  

Notes: You will remember this delicacy!



1. Place each filet of snapper in the flour. Shake off any excess. Then place the snapper into the eggwash. Heat the clarified butter or oil in a fry pan to medium heat.

2. When the oil is hot, carefully place the fish directly from the egg wash into the oil.

3. Cook until golden on each side, about 5 minutes total cooking. When done, place on paper towels.

Mojo Sauce:

1. Heat the orange and lime juice, both zests, chili, shallot, bay leaf, cumin and cilantro stems in a saucepan on high heat.

2. Reduce by ¾ of the way down. Strain and place into a blender.

3. Turn the blender on high; slowly drizzle in the oil until it thickens. Season with salt and pepper.


1. In a small saucepan place the oil and garlic on low heat. Shake the pan from time to time; allow to cook until the garlic becomes golden.

2. Strain the garlic and reserve the oil. Allow the garlic and the oil to cool. Then add the garlic back into the oil; it stays crunchy like this for at least 4 days.

3. To serve: place the snapper on a plate. Top with spoonfuls of mojo sauce. Top that with some crispy garlic, orange sections and cilantro leaves.


4 (7-8 ounce) filets of snapper, remove skin and bones
4 eggs, whisk together with 2 tablespoon water
2 cups all-purpose flour
1/2 cup clarified butter or canola oil for cooking

Mojo Sauce:
1 cup orange juice
Zest of 1 orange
Juice of 1 lime
Zest of 1 lime
1 habanero cut in half (Optional)
1 shallot, minced
1 bay leaf
Pinch of cumin
1/4 cup cilantro stems
1/2 cup olive oil
Salt and pepper

1/2 cup olive oil
4 garlic cloves, sliced paper-thin
1 cup segmented oranges
1/2 cup cilantro leaves

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