Pargo in Meuniere Sauce

Name: Pargo in Meuniere Sauce
Prep time: 60 min
Yield: 2
Ingredients: 1 kilo fish, (2 pieces of half a kg); 4 potatoes, medium unpeeled; 1 red bell pepper; 1 green bell pepper; 1 yellow bell pepper; 2 zucchini, medium; pitted black olives; parsley, (chopped); 200 grams butter; 1 lime, (the juice); limes, various; pepper; salt; pilgrims; vegetable oil

Adrian GR

Grilled pargo (charcoal), served with rosemary roasted potatoes.

Reviewed by Editorial Team of Kiwilimón

Published: 21-02-2013

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Presentation

Place the whole fish on an oval plate. 4-5 slices of potatoes and 4 slices of bell pepper with pieces of zucchini. 7 olives.

Tips

Marinate your fish about 30 minutes before cooking. During grilling, you can baste the fish with a little lemon juice or olive oil. This prevents it from drying out too much.

Pargo in Meuniere Sauce

Ingredients

Preparation

Nutritional information

Presentation

Tips

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