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After cleaning thoroughly a good sized
pargo, add salt and the juice of 2 green
limes. In a skillet place
2
spoonfuls of
olive oil, half a cup of toasted almonds
which have been pounded in a mortar
or very finely chopped, a
min~ed
onion,
a spoonful of broth and a large spoonful
of chopped parsley. Let cook a few
minutes. Put in the bottom of a basting
pan more oil, an onion in slices, a bay
leaf, a sprig of thyme and a few pepper
corns. Place the fish on this bed, the
seasoning of almonds, onion and parsley
on top, with a little more lime or lemon
juice and allow to bake in a moderate
oven until done.
Should it be too dry, add a few
spoonfuls of broth.
BOILED PARGO, AGUACATE SAUCE
Boil a three pound pargo in a fish
kettle with water enough
td
cover it
completely, salt, pepper two tablespoon–
fuls vinegar, an onion, bay leaf, sprig of
thyme and bunch of parsley.
Eat hot or cold with following sauce:
One aguacate (Alligator pear)
Crushed and passed through a sieve,
to which add one spoonful vinegar, three