Pargo con Salsa de Fruta Tropical

 (Red Snapper with Tropical Fruit Sauce) 

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

INGREDIENTS

3-4 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cumin

2 pounds red or blue snapper, steaks or filets

2-3 sprigs fresh cilantro, coarsely chopped

1/2 teaspoon sugar

1/8 teaspoon salt

2 tablespoons finely chopped onion

1/4-1/3 cup fresh or frozen mango, papaya, or passion fruit, finely chopped or pureed

1 tablespoon lime juice

2-3 tablespoons orange juice

Lime slices and cilantro sprigs (for garnish)

PREPARATION

Preheat the oven to 400°F. Place a steamer or roasting rack into a baking pan. In a small bowl combine the garlic, salt, black pepper, and cumin. Rub mixture over the snapper. Set these seasoned pieces onto the rack and add water to the baking pan to just below the rack. Cover with aluminum foil and pierce the foil once or twice with a fork. Bake at 400°F for 10 minutes. Then bake for another 5 minutes without the foil until the snapper is white and flaky.

 

Prepare the fruit sauce while the fish is baking. In a blender or food processor, add the cilantro, sugar, salt, onion, chopped or pureed fruit, and lime juice. 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.

Top each fish portion with the fruit puree and garnish with fresh cilantro and lime slices, if desired. Makes 4 servings.