Embark on a culinary journey to the enchanting land of Costa Rica with this delightful recipe for Pargo Rojo. Pargo Rojo, also known as Red Snapper, is a beloved dish in Costa Rican cuisine, celebrated for its vibrant flavors and fresh ingredients. With its roots deeply embedded in the country's rich culinary heritage, this dish captures the essence of tropical living, combining the freshest catch of the day with a medley of aromatic spices and zesty citrus notes.

In this recipe, we'll guide you through the process of creating an authentic Costa Rican Pargo Rojo, infusing your kitchen with the irresistible aromas of the tropics. Whether you're a seasoned chef or an adventurous home cook, prepare to tantalize your taste buds with this exquisite dish that embodies the essence of Costa Rican gastronomy.

Ingredients:

• 2 pounds red snapper fillets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 2 limes
• Lime wedges, for serving
• Cooked rice, for serving
• Mixed green salad, for serving
• Fried ripe plantains, for serving

Instructions:

Prepare the Red Snapper:

1- Rinse the red snapper fillets under cold water and pat dry with paper towels.

2- Score the skin of the fillets with a sharp knife, making shallow cuts diagonally across the skin. This helps the marinade penetrate the fish and prevents it from curling while cooking.

Marinate the Fish:

1- In a small bowl, mix together the olive oil, minced garlic, paprika, cumin, oregano, salt, pepper, and lime juice to create a marinade.

2- Rub the marinade all over the red snapper fillets, making sure to coat both sides evenly. Allow the fish to marinate for at least 30 minutes in the refrigerator.

Grill or Fry the Red Snapper:

1- If grilling, preheat the grill to medium-high heat. Place the marinated red snapper fillets on the grill and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.

2- If frying, heat a skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the marinated red snapper fillets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.

Serve:

1- Once the red snapper is cooked, transfer it to a serving platter.

2- Serve the grilled or fried red snapper with lime wedges, cooked rice, mixed green salad, and fried ripe plantains on the side.

3- Enjoy your taste of Costa Rica with this delicious Pargo Rojo recipe!

Optional:

1- For an extra burst of flavor, garnish the red snapper with fresh chopped cilantro before serving.

2- You can also serve the fish with a side of homemade pico de gallo or salsa for added freshness and zest.

Nutritional Values:

Here are the approximate nutritional values for the ingredients used in the Costa Rican Pargo Rojo recipe:

Red Snapper Fillets (2 pounds):

• Calories: 394 kcal
• Protein: 82 g
• Fat: 3 g
• Carbohydrates: 0 g
• Fiber: 0 g

benefits:Rich in protein and omega-3 fatty acids, which promote heart health and brain function.

Olive Oil (2 tablespoons):

• Calories: 238 kcal
• Protein: 0 g
• Fat: 27 g
• Carbohydrates: 0 g
• Fiber: 0 g

benefits:Contains monounsaturated fats and antioxidants, which can lower the risk of heart disease and reduce inflammation.

Garlic (2 cloves, minced):

• Calories: 9 kcal
• Protein: 0.4 g
• Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 0.1 g

benefits:Known for its antimicrobial and antioxidant properties, garlic may help boost the immune system and reduce the risk of certain chronic diseases.

Paprika (1 teaspoon):

• Calories: 6 kcal
• Protein: 0.3 g
• Fat: 0.3 g
• Carbohydrates: 1.2 g
• Fiber: 0.6 g

benefits:Contains vitamins A, E, and C, as well as antioxidants that support eye health, boost immunity, and reduce inflammation.

Cumin (1 teaspoon):

• Calories: 8 kcal
• Protein: 0.4 g
• Fat: 0.4 g
• Carbohydrates: 1.4 g
• Fiber: 0.2 g

benefits:Provides iron, magnesium, and antioxidants, and may aid digestion, improve blood sugar control, and reduce inflammation.

Dried Oregano (1 teaspoon):

• Calories: 3 kcal
• Protein: 0.1 g
• Fat: 0.1 g
• Carbohydrates: 0.6 g
• Fiber: 0.4 g

benefits:Rich in antioxidants, oregano may have antimicrobial properties and help reduce inflammation and improve digestion.

Salt (1 teaspoon):

• Calories: 0 kcal
• Protein: 0 g
• Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g

benefits:Essential for maintaining fluid balance and nerve function, but should be consumed in moderation to prevent health issues like high blood pressure.

Black Pepper (1/2 teaspoon):

• Calories: 3 kcal
• Protein: 0.1 g
• Fat: 0 g
• Carbohydrates: 0.7 g
• Fiber: 0.3 g

benefits:Contains piperine, which may improve digestion, enhance nutrient absorption, and have antioxidant properties.

Limes (Juice of 2 limes):

• Calories: 20 kcal
• Protein: 0.4 g
• Fat: 0.2 g
• Carbohydrates: 6.9 g
• Fiber: 0.4 g

benefits:High in vitamin C and antioxidants, limes can boost immunity, support skin health, and aid digestion.

Nutritional values for lime wedges, cooked rice, mixed green salad, and fried ripe plantains may vary based on specific ingredients and preparation methods.