PEREJIL RECIPES
PARGO CON SALSA DE PEREJIL (SNAPPER IN PARSLEY SAUCE) RECIPE
This colorful dish--a takeoff on a classic Spanish recipe--became popular when blenders were introduced in Cuba in the 1950s. This is a simplified version with a cleaner, fresher flavor. Serve with cherry tomatoes sautéed with garlic and boiled potatoes or white rice.
Provided by Viviana Carballo
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 147 calories, CarbohydrateContent 6.8 g, CholesterolContent 43 mg, FatContent 1.9 g, FiberContent 1.8 g, ProteinContent 25.2 g, SaturatedFatContent 0.4 g, SodiumContent 574 mg
PARSLEY POTATOES RECIPE - BETTYCROCKER.COM
Betty Crocker 4-Ingredient Dinners shares a recipe. So simple, so good! Now you know just how to create this favorite side dish.
Provided by Betty Crocker Kitchens
Total Time 30 minutes
Prep Time 5 minutes
Yield 4
Number Of Ingredients 4
Steps:
- Add 1 inch of water to Dutch oven. Cover and heat to boiling over high heat. Add potatoes. Cover and heat to boiling, reduce heat. Cook covered 20 to 25 minutes or until tender; drain and return to Dutch oven.
- Drizzle butter over potatoes. Sprinkle with parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir gently to coat potatoes.
Nutrition Facts : Calories 185 , CarbohydrateContent 25 g, CholesterolContent 15 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 3 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 300 mg
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