Pargo Santiaguero

Santiago de Cuba Fish

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Serves 6


  • 1 large onion, sliced thin
  • 1 red pimiento, sliced thin
  • 1 bell pepper
  • 2 tsp. lemon
  • 2 tsp. orange juice
  • 1/2 cup orange juice
  • 3/4 cup olive oil
  • 1/4 cup lemon juice


Preheat oven to 350 F (105 C). In a mortar mash 4 cloves of garlic with oregano and salt to make a paste. Add 1/2 cup orange juice and 1/4 cup lemon juice, mix well and rub into fish; cover and refrigerate for at leas 2 hours. In food processor or blender place 2 tsp. lemon and 2 tsp. orange juice, 2 cloves of garlic, parsley, cumin, dry cooking wine, oil and salt. Blend until smooth to make a wine sauce. Grease a baking dish large enough to hold the fish; line with sliced potatoes, mix onions with green and red bell peppers. Place mixture atop potatoes, then the fish filets and pour wine sauce all over. Bake for 30 minutes and garnish with sliced hard-boiled eggs.

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