Restaurants›Mamajuana Cafe Paterson›Pargo Rojo “el Original” Recipe

Pargo Rojo “el Original” Recipe

Inspired by Mamajuana Cafe Paterson

Time50m

Serves2

Crispy red snapper stuffed with mofongo & topped w/crab meat & creole sauce

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Ingredients

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Method

Directions for Pargo Rojo

Prepare the Mofongo

In a large pot, boil the plantains until soft. Drain and mash them with garlic and olive oil. Season with salt and black pepper to taste. Set aside.

Prepare the Snapper

Clean the red snapper and make a slit along the belly to create a pocket. Stuff the fish with the prepared mofongo, ensuring it is well packed.

Cook the Snapper

Heat oil in a large skillet over medium-high heat. Carefully place the stuffed snapper in the skillet and fry until crispy and golden brown on both sides, about 5-7 minutes per side.

Serve the Dish

Remove the snapper from the skillet and place it on a serving plate. Top with crab meat and drizzle with creole sauce. Serve with lemon on the side.