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of olive oil and juice of a lemon. Salt
a.nd pepper to taste. Beat well. This
makes a delicious sauce, the consistency
of mayonnaise. Original and exotic.
PESCADO A LA MINUTA. (Minute fish)
Small pargos are split open removing
head and bones ; they are allowed to
stand a little in salt and lime juice;
dredged with ·flour, dipped in beaten
egg, then in fine bread crumbs and fried
to a golden brown in deep fat or oil.
Served with sliced lemon or parsley.
STEW ED FISH. (Cuban style)
2 lbs. pargo or serrucho in slices
1 onion chopped
1 kernel garlic
6 large toma toes or half a can
2 large green peppers
Y2
cup olive oil
bay leaf, salt and pepper.
Brown onion and garlic in olive oil;
add tomatoes, bay leaf. salt and pepper.
When well cooked, strain and pour over
fish ; add the sweet green peppers
quartered. Cover closely and cook on
slow fire. It is not necessary to add any