Flavors of the Mexican Caribbean: parsley Snapper



The Gulf of Mexico red snapper are highly valued in every cuisine of the coast. Its meat, brown and tasty, provides a number of alternatives. In Veracruz is cooked with tomatoes, peppers and olives. Also prepared grilled or cooked with orange.

Difficulty – medium

Preparation – 1 hour 15 minutes
Calories: medium
Ingredients: (serves 6)
2 1 kg snapper.
50 g of parsley
Juice of ½ lime
Whole milk 30 cl
1 clove of garlic
black pepper
salt

Preparation:

1. Washing, cleaning, flaking and drying fish.
2. Prepare a marinade with lemon, garlic – finely chopped – salt and pepper. Rub the fish with the marinade. Sprinkle with seasoning and leave it on about half an hour.
3. Grind parsley in a blender and add milk, stirring constantly. Season, bring to a simmer, keeping the boil, not stirring until reduced by half.
4. Grease a baking dish with oil. Place the snapper in the center, cover with the cream of parsley and bake for 30 to 35 minutes at 160 º C temperature. Serve immediately.

Source: recetas mexicanas

Mexico celebrates its Flag's day
Cultural Las Palmas | March 2012

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