<\/p>\n
The Gulf of Mexico red snapper are highly valued in every cuisine of the coast. Its meat, brown and tasty, provides a number of alternatives. In Veracruz is cooked with tomatoes, peppers and olives. Also prepared grilled or cooked with orange.<\/p>\n
Difficulty – medium<\/p>\n
Preparation – 1 hour 15 minutes
\nCalories: medium
\nIngredients: (serves 6)
\n2 1 kg snapper.
\n50 g of parsley
\nJuice of \u00bd lime
\nWhole milk 30 cl
\n1 clove of garlic
\nblack pepper
\nsalt<\/p>\n
Preparation:<\/p>\n
1. Washing, cleaning, flaking and drying fish.
\n2. Prepare a marinade with lemon, garlic – finely chopped – salt and pepper. Rub the fish with the marinade. Sprinkle with seasoning and leave it on about half an hour.
\n3. Grind parsley in a blender and add milk, stirring constantly. Season, bring to a simmer, keeping the boil, not stirring until reduced by half.
\n4. Grease a baking dish with oil. Place the snapper in the center, cover with the cream of parsley and bake for 30 to 35 minutes at 160 \u00ba C temperature. Serve immediately.<\/p>\n
Source: recetas mexicanas<\/p>\n
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