Three Guys From Miami: Cuban and Spanish Food Recipes

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.


Pargo Entero Frito -- Whole Fried Snapper with Mango Salsa

By Three Guys From Miami



Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Yield: 8-10 servings

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 on
juice of 1 lime
garlic powder
cumin
salt and pepper

SALSA

1/2 to 3/4 cups cilantro, chopped (adjust to taste)
1/8 teaspoon salt (adjust to taste)
1/2 cup finely chopped green onion
1/2 cup finely chopped green pepper (blanched for one minute in boiling water)
1 cup fresh mango, mashed
juice of 1 lime
pinch of red pepper flakes
1/2 cup fresh mango cubes
We usually cook this fish outside in a propane-fired deep fryer. It may also be prepared in an electric deep fryer or in a large frying pan on the stove top. You need enough oil to completely immerse the whole fish in the oil.
Take your completely cleaned and gutted fish and with a sharp knife, make one or two deep diagonal slashes (depending on the size of the fish) in one side of the fish. Lightly sprinkle both sides of each fish with the lime juice. Season both sides lightly with garlic powder, salt, pepper, and cumin. Let fish rest for 20 minutes in refrigerator.
Lightly dust each side of the fish with white flour.
Heat the oil to the proper temperature for deep fat frying -- about 350º F. Cook the fish, a couple at a time, until cooked through. The fish cooks fast! Approximately three to five minutes, depending on the size of the fish.

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.

This recipe and editorial content from: "Three Guys From Miami Cook Cuban" Copyright ©2004 All Rights Reserved.

No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.

People who liked this recipe also liked:

Three Guys From Miami Show You How to Make the Best Cuban, Spanish, and Latin American Food!

About Us/Contact | Home Page | Search Recipes | Cookbooks
THE RECIPES:

Drinks | Appetizers | Salads | Main Dishes
Soups | Side Dishes | Desserts | Index

NEW!

Photo Search

Search or Browse All of the Recipes by Photo

Copyright 1996-2011
iCuban logo

Visit All of Our Sites:

iCuban.com | Cuban-Food-USA.com | Cuban-Christmas.com | Three Guys From Miami

About Us/Contact Us | Legal and Privacy Policy

Three Guys From Miami:

Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Latino Culture & Food

The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo