Tuesday, January 26, 2010
Huachinango (Pargo) Empanizado con Salsa de Cinlantro Recipe
1 / 2 cup olive oil Crisco ® 100% Extra Virgin Olive Oil
1 teaspoon minced garlic
1 / 2 cup cilantro, chopped
1 / 2 teaspoon salt
2 tablespoons lime juice
6 corn tortillas
2 teaspoons ground cumin
3 tablespoons lime juice
1 1 / 4 pounds red snapper fillets (snapper), cut into 4 slices
Salt and pepper to taste
Vegetable oil Crisco ® Pure Vegetable Oil
HOW TO PREPARE: COMBINE olive oil, garlic, cilantro and salt in a blender (or food processor), for 10 seconds. Add 2 tablespoons lemon juice, mix 5 seconds. Pour into a small bowl and away. Clean the blender container.
Crumble the tortillas and place in a blender to make crumbs very finite. Add some cumin. Put them on a plate and name your 3 tablespoons lemon juice. Season with salt and pepper.
Heat oil over medium heat in large skillet. Breaded fish fillets with crumbs and place them in hot oil carefully. Saute 3 to 5 minutes per side, turning carefully.
PLACE fillets on a platter. Sprinkle with cilantro sauce and served with lemon garnish games.
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