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Cuban broiled snapper with parsley- Pargo al horno con perejil     
by Cuban Cook

Pargo al horno con perejil               Serves: 4  

Notes: This fish is delicious simply served with oven-roasted potatoes.


1 - Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry. Cut fish into 4 serving-size portions. Place fish on the greased unheated rack of a broiler pan. Tuck under any thin edges. Sprinkle lightly with salt and pepper. Brush 2 teaspoons of the butter over the fish. Measure thickness of the fish.

2 - Broil fish 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork.

3 - Meanwhile, combine remaining butter, bread crumbs, parsley, orange peel, orange juice, garlic, oregano, the 1/4 teaspoon pepper, and 1/8 teaspoon salt. Spoon mixture over broiled fish; broil 1 to 2 minutes more or until topping is lightly golden. Transfer fish to a serving platter. If desired, serve with orange wedges. Makes 4 servings.


1 pd. fresh or frozen skinless red snapper fillets, 1/2to 3/4-inch thick 
2 tbsp. butter, melted
3/4 cup soft bread crumbs (1 slice)
2 tbsp. snipped fresh flat-leaf parsley 
1 tsp. finely shredded orange peel 
1 tbsp. orange juice
1 clove garlic, minced
3/4 tsp. dry oregano, crushed
3/4 tsp. black pepper
1 tsp. salt

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