I ran across this fantastic recipe for Red Snapper, done Cuban style.
Raul Musibay's
Pargo Con Salsa de Mango
(Snapper with Mango Salsa)
2 pounds Red or Blue Snapper filets
4 cloves garlic, minced
Sazon Goya or Sazon Tropical (to taste)
Cumin (to taste)
Olive oil
Salsa
1 bunch of fresh cilantro, chopped
1 teaspoon sugar
1/8 teaspoon salt (taste it!)
1/4 cup finely chopped onion
1/2 cup fresh or frozen mango, mashed
Juice of 1/2 lime
Lightly rub a snapper fillet with olive oil and place, skin side down, on a large sheet of aluminum foil. Sprinkle the fillet with minced garlic and season with Sazon and cumin. Add a dash of lemon juice.
Fold the sheet of aluminum foil over to make a pouch, crimping all edges. Do the same with all of the fillets. Place the foil packs on a hot barbecue grill and cook 10 to 15 minutes, until cooked through. Remove from foil.
While the fish is cooking, mix cilantro, sugar, salt, onion, mashed mango and lime juice in a small bowl. Spoon a small portion over each portion of fish, just before serving. |
