PARGO ASADO CON SALSA ESMERALDA (Cuban baked snapper, for six)
2 teaspoons salt
¼ teaspoon freshly ground pepper
4 cloves garlic, crushed
¼ teaspoon oregano
¼ teaspoon ground cumin
½ cup lime juice
5 to 6 pound red snapper, cleaned and scaled, head and tail left on (striped bass may be substituted)
2 pounds potatoes, peeled and cut into scant ¼ inch slices
½ cup olive oil
½ cup parsley
2 pimientos, cut into strips
- Preheat the oven to 425*. Mix together the salt, pepper, garlic, oregano, cumin and lime juice and rub into the fish, inside and out. Set aside for half an hour.
- Butter an oven proof dish large enough to hold the fish comfortably. Shingle the potatoes on the bottom of the dish, overlapping slightly, and baste with some of the oil. Cover tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for 10 minutes more.
- Place the fish on top of the potatoes and pour the marinade over the fish. Brush the fish and potatoes with the remaining oil. Reduce oven temperature to 400*, return dish to the oven, uncovered, and bake for 45 to 55 minutes, until the fish just flakes.
- Decorate with parsley and pimientos and serve with salsa esmeralda (recipe follows).
SALSA ESMERALDA (about 2-1/2 cups)
3 cloves garlic, crushed
2 tablespoons chopped capers, preferably Spanish
yolks of 4 hard boiled eggs, mashed
1 teaspoon salt
¼ teaspoon white pepper
2 tablespoons chopped parsley
½ cup toasted almonds, ground
¾ cup olive oil
¼ cup distilled white vinegar
- In a mortar mash together the garlic, capers, egg yolks, salt, pepper, parsley and alm0nds. Beat in the oil little by little and at the last minute add the vinegar.