Beverly Cox

Pargo a la Parilla Ciboney con Salsa de Aguacate

Ciboney-Style Red Snapper with Avocado Sauce

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Preparation info

  • Difficulty

    Medium

  • Serves

    4 to 6

Appears in

Eating Cuban

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

Jorge (WaGaNXé) Salt and his wife, Tamara (aNoN), were born in Cuba and came to the United States as small children. They met and married in Florida and have two sons, Christopher (JaKiMil) and Christian (JiKi). The Salts are part of a growing Cuban-American Ciboney community in south Florida.

The grilled red snapper recipe that follows came from Jorge’s grandmother Juana Parada Taxis, who lived near the city of Santiago de Cuba. Fish is a very important food for the Ciboney, and waganache (red tail snapper) is a favorite. Serve this dish with Pan de Cazabé (Modern Cassava [Yuca] Bread).

Ingredients

  • 1 whole (4- to 4½-pound) red snapper, cleaned and scaled
  • Olive oil
  • Sea salt
  • 1 lime, thinly sliced
  • 1 small onion, thinly sliced
  • 2 or 3 sprigs cilantro or culantro
  • Salsa de Aguacate

Method

Preheat a charcoal grill to medium-hot.

With a sharp knife, make 3 cuts diagonally down to the bone along each side of the fish. Rub the fish inside and out with oil and salt. Place the lime and onion slices and sprigs of cilantro in the cavity. Place the fish in a grill basket. Grill for 10 to 15 minutes on each side, or until the fish flakes when the flesh in one of the cuts is pierced with a fork. Place the fish on a platter and serve with the Salsa de Aguacate.

© 2006 All rights reserved. Published by Abrams Books.