Premium Wild-Caught Snapper from Mexican WatersExperience the clean, delicate flavor of Yellowtail Snapper Steak Medallions — wild-caught from the pristine waters of Mexico and cut into thick, bone-in medallions that are as beautiful on the plate as they are on the palate. Known as Pargo throughout Latin America, this prized fish is a staple of coastal Mexican cuisine and a favorite among seafood lovers who appreciate mild, firm-fleshed fish.Similar to Red Snapper in flavor and texture, Yellowtail Snapper offers a slightly sweeter, more delicate taste — perfect for a wide range of cooking styles.Why You'll Love It 100% Wild-Caught — sustainably sourced from Mexican coastal waters Mild & sweet flavor — clean taste with firm, flaky flesh that holds up to any cooking method Thick medallion cuts — bone-in steaks that stay moist and flavorful during cooking Versatile — excellent grilled, fried, baked, or in soups 1 lb bag — perfect for 2 servings Also Known As 🇲🇽 Mexico & Central America: Pargo, Pargo Amarillo 🇨🇴 Colombia & Venezuela: Pargo Rabo Amarillo 🇨🇺 Cuba & Caribbean: Rabirrubia 🇺🇸 United States: Yellowtail Snapper How to Prepare🔥 Grilled: Season with olive oil, garlic, cumin, and lime. Grill over medium-high heat 4–5 minutes per side. Finish with fresh cilantro and a squeeze of lime. The firm flesh holds up perfectly on the grill.🍳 Pan-Fried: Pat dry and season with salt, pepper, and your favorite spices. Sear in a hot skillet with oil for 3–4 minutes per side until golden and cooked through. Serve with rice, beans, and warm tortillas.🍜 Soup & Caldos: Add medallions to a simmering tomato-chile broth with onion, garlic, and vegetables for a classic caldo de pargo — a beloved Mexican comfort dish.🍫 Baked: Place in a baking dish with sliced tomatoes, onion, jalapeño, and olive oil. Bake at 400°F for 18–22 minutes until flaky and tender.🌮 Fish Tacos: Fry or grill the medallions, flake the meat, and serve in corn tortillas with cabbage slaw, crema, and salsa roja.❄ Frozen product. Keep frozen until ready to use. Thaw in refrigerator overnight before cooking.
