Pargo con Salsa de Fruta Tropical

If mangoes and papayas are out of season, use frozen fruit pulp instead. You can also substitute another firm ocean fish for the snapper.
Country of Origin
South America
Preparation time

3 to 4 cloves garlic, minced
1 1/8 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
2 lb. red or blue snapper, steaks or fillets
1/4 to 1/3 cup chopped mango or papaya
2 tbsp. finely chopped onion
2 to 3 sprigs cilantro, coarsely chopped
1 tbsp. lime juice
1/2 tsp. sugar
2 to 3 tbsp. orange juice
Lime slices and cilantro sprigs, for garnish


1. Preheat the oven to 400°F. Place a steamer or roasting rack into a baking pan. In a small bowl, combine garlic, 1 teaspoon of the salt, the cumin, and pepper. Rub mixture over snapper. Set the fish on the rack and add water to the baking pan to just below the rack. Cover with foil and pierce the foil once or twice with a fork. Bake at 400°F for 10 minutes. Uncover and bake for 5 minutes, or until the snapper is white and flaky.

2. Meanwhile, in a blender or food processor, combine fruit, onion, cilantro, lime juice, sugar, and 18 teaspoon salt. Process for several seconds, adding the orange juice one tablespoon at a time, less or more as necessary to achieve a smooth, fruit-shake consistency.

3. Top each fish portion with the fruit puree and garnish with lime slices and cilantro sprigs, if desired.