{"id":3768,"date":"2012-02-24T10:00:16","date_gmt":"2012-02-24T09:00:16","guid":{"rendered":"http:\/\/www.bluebayresorts.com\/blog\/?p=3768"},"modified":"2025-05-06T12:48:08","modified_gmt":"2025-05-06T11:48:08","slug":"sabores-del-caribe-mexicano-huachinango-al-perejil","status":"publish","type":"post","link":"https:\/\/www.bluebayhotels.com\/blog\/es\/bluebay-gourmet\/sabores-del-caribe-mexicano-huachinango-al-perejil\/","title":{"rendered":"Sabores del Caribe Mexicano: Huachinango al perejil"},"content":{"rendered":"

<\/p>\n

Los pargos del golfo de M\u00e9xico son muy apreciados en todas las cocinas del litoral. Su carne, prieta y sabrosa, proporciona un buen n\u00famero de alternativas. En Veracruz lo preparan con tomates, chiles y aceitunas. Tambi\u00e9n se preparan a la parrilla o se guisa con naranja.<\/p>\n

Dificultad \u2013 media<\/p>\n

Preparaci\u00f3n \u2013 1 hora 15 minutos
\nCalor\u00edas \u2013 medio
\nIngredientes: (para 6 personas)
\n2 pargos de 1 kg.
\n50 g de perejil
\nEl jugo de \u00bd lim\u00f3n verde
\n30 cl de leche entera
\n1 diente de ajo
\nPimienta negra
\nSal<\/p>\n

Preparaci\u00f3n:<\/p>\n

1. Lavar, limpiar, escamar y secar el pescado.
\n2. Preparar un adobo con el lim\u00f3n, el ajo \u2013 muy picado \u2013 sal y pimienta. Frotar el pescado con el adobo. Rociarlo con lo que sobre y dejarlo marinar alrededor de media hora.
\n3. Triturar el perejil en una batidora y a\u00f1adir la leche, sin dejar de batir. Sazonar, poner a fuego lento, manteniendo el hervor, y no dejar de remover hasta que se reduzca a la mitad.
\n4. Untar una fuente de horno con aceite. Situar el pargo en el centro, cubrir con la crema de perejil y hornear durante 30 o 35 minutos a unos 160\u00ba C de temperatura. Servir de inmediato.<\/p>\n

Fuente: recetas mexicanas<\/p>\n

<\/p>","protected":false},"excerpt":{"rendered":"

Los pargos del golfo de M\u00e9xico son muy apreciados en todas las cocinas del litoral. Su carne, prieta y sabrosa, proporciona un buen n\u00famero de alternativas. En Veracruz lo preparan …<\/p>\n","protected":false},"author":1,"featured_media":3769,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[3,14,15],"yoast_head":"\nSabores del Caribe Mexicano: Huachinango al perejil - Bluebay Sensations: Explora nuestro blog de viajes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bluebayhotels.com\/blog\/en\/bluebay-gourmet\/sabores-del-caribe-mexicano-huachinango-al-perejil\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sabores del Caribe Mexicano: Huachinango al perejil - Bluebay Sensations: Explora nuestro blog de viajes\" \/>\n<meta property=\"og:description\" content=\"Los pargos del golfo de M\u00e9xico son muy apreciados en todas las cocinas del litoral. 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