Pargo Rojo Frito (Fried Red Snapper)

It's Valentine's Day! To celebrate the opening of a friend's restaurant (Russo's Coal Fired Italian Kitchen) and, of course, Valentine's Day, I decided to start my blog. My first recipe is for a Colombian dish called Pargo Rojo. I decided to show my hunny bunny some love through the best way I know how: cooking! His favorite dish is Pargo Rojo aka Fried Red Snapper. I rarely ever make a recipe without adding my own 'twist' to it, so here is my version of the dish:

Ingredients:

2 - Whole Red Snapper
6 - Cloves of garlic
3 - Limes
1c - Chopped onions and bell peppers
1 Tbsp - Sazon Completa
Salt

Step 1 - Buy two whole red snapper fish. (The less it smells, the fresher it is.) Have the butcher clean it up for you.

Step 2 - You need to machucar aka "grind" the garlic. If the dish involves garlic, I ALWAYS use a mortar & pestle, that's how my Nana taught me. Add salt to the garlic, it will prevent it from jumping so much. Also, juice 3 limes.

Step 4 - Mince onions and bell peppers (I used red and green). I used a frozen package to make it much easier. It also created part of the marinade from the liquid that was extracted as I minced it. Mince it fine, to a paste-like consistency.

This is what I used.

Step 5 - Flavor the fish. Using a sharp knife, cut slashes into the fish diagonally, until you reach the bone. (Update: Don't put as many slashes as I did. The fish almost fell apart when I flipped it while it was frying.) Season the fish with the onion and bell pepper mixture. Make sure you get into the cuts. 

Do the same with the garlic

Add the Sazon Completa.

Step 6 - Place your fish into a container. I think a large zip-lock would work best, but I didn't have one. Pour the lime juice over it. Cover and let it marinate in the fridge for at least 2 hours.

Step 7 - When you're ready to fry, take out the fish and wipe off any excess marinade/liquid. Fry the fish in 350 degree peanut oil. Each side should sit for about 7-12 minutes, depending on the size of the fish.

Step 8 - When finished, drain the excess oil on a brown paper bag or paper towel. Salt the fish. Serve with your desired sides. Pairs great with rice and beans, sweet plantains (platano maduros o tajadas), and/or salad. I decided to make it simple, with french fries and "fry sauce" (ketchup & mayo).

Enjoy!