1931 Cuban Cookery by Blanche Z de Baralt

25

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. 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 BOILED PARGO, AGUACATE SAUCE