Products & Gifts / Culinary Creations / Three Guys From Miami / Recipes
Pargo Entero Frito con Salsa de Mango
(Snapper with Mango Salsa )
Comments:

Jorge: Pargo is the Spanish word for snapper.
Glenn: Red snapper is the most popular snapper in U.S. fish markets. You’ll find this delicious fish all over the place.
Jorge: There are also other types of snapper that many remember eating in Cuba—the blue snapper in particular.
Raúl: The mangrove snapper is abundant in Florida waters and very tasty! We love to deep fat fry whole mangrove snappers the day after a successful fishing trip.
Glenn: We usually cook this fish outside in a propane-fired deep fat 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.
Jorge: Deep fat frying produces a very tender and juicy fish with a nice crispy crust. 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.

Ingredients:

Several whole red, blue, or mangrove snappers, gutted and cleaned but with heads on
Juice of 1 lime
Garlic powder
Ground cumin
Salt and pepper

1 cup chopped cilantro
1/2 cup finely chopped green onion
1/2 cup finely chopped green pepper
1 cup mashed fresh ripe mango
Juice of 1 lime
1/8 teaspoon salt to taste
Red pepper flakes
1/4 cup cubed mango

Oil for deep fat frying
Flour for dusting
Depending on the size of the fish, make 1 to 3 deep diagonal slashes on one side of the fish with a sharp knife.

Lightly sprinkle both sides of each fish with the lime juice. Season lightly with garlic powder, cumin, salt, and pepper. Let fish rest for 20 minutes in refrigerator. Soft music and subdued lighting will enhance the resting process.

While the fish are enjoying their well-deserved rest, make the salsa by mixing the 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. Finally, add some cubed mango pieces for a nice presentation.

Heat the oil to the proper temperature for deep fat frying—about 375 degrees F. Just before dropping in the oil, lightly dust fish on both sides with a little white flour. Cook two or three fish at a time in the hot oil until cooked through. The fish cooks fast, approximately 3 to 5 minutes, depending on the size of the fish, so don’t let it get away from you!

Resist the temptation to serve the salsa over the fish. Serve it on the side! Otherwise, your nice crispy fish will get real soggy, real fast!

Allow 1 medium-size snapper per person. A very large fish can be served family style and sliced into serving portions at the table.