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Pargo con Salsa de Perejil (Snapper in Parsley Sauce)

Source of Recipe

Karlette 2011


List of Ingredients

Pargo con Salsa de Perejil (Snapper in Parsley Sauce)


4 (6-ounce) red snapper or other firm white fish fillets
Cooking spray
2 cups fresh parsley leaves
1 cup chopped onion
1/2 cup clam juice
2 tablespoons fresh lime juice
3/4 teaspoon salt
3 garlic cloves


Recipe


Preheat oven to 400°

Arrange the red snapper fillets in a 13 x 9-inch baking dish coated with cooking spray.

Place parsley and remaining ingredients in a blender or food processor; process until smooth.

Pour sauce over fish.

Bake at 400° for 18 minutes or until fish flakes easily when tested with a fork.