Venezuelan Baked Red Snapper (Pargo al Horno) Recipe

Serves/Makes: 6 – 8

Ingredients:

• 1 whole (3 to 3 1/2 pounds) red snapper (sea bass or striped bass), cleaned and boned, with head and tail left on
• Salt and freshly ground pepper
• 4 tablespoons butter
• 1/4 cup lime or lemon juice
• 1 cup fish stock or clam juice
• 1/2 cup heavy cream
• 1 teaspoon Worcestershire sauce

How to cook Venezuelan Baked Red Snapper (Pargo al Horno):

• Rinse the fish and pat dry with paper towels. Season the fish inside and outside with salt and pepper.
• Using 1 tablespoon of the butter, grease a shallow, heatproof casserole that will hold the fish comfortably and arrange the fish in it.
• Combine the lime or lemon juice and fish stock and pour over the fish. Dot the fish with 1 tablespoon of the butter and bake in a preheated hot (400°F / 200°C) oven for 30 minutes, or until the fish feels firm when pressed with a finger.
• Using 2 spatulas, lift the fish out onto a serving platter and keep warm.
• Pour the liquid from the casserole into a small saucepan. Stir in the heavy cream and bring it to a simmer over moderate heat.
• Cut the remaining 2 tablespoons of butter into small pieces and stir in. Taste for seasoning and add more salt and pepper if necessary.
• Spoon a little of the sauce over the fish and serve the rest separately in a sauce-boat.
• Accompany with boiled potatoes or steamed white rice and a green vegetable.

Notes:
The Venezuelan Baked Red Snapper recipe very easy to prepare and so good!
The Venezuelan name for this recipe is Pargo al Horno.

This recipe for Venezuelan Baked Red Snapper (Pargo al Horno) serves/makes: 6 – 8

Main Ingredient: Snapper
Preparation Method: Baked
Cuisine: South American