Seared Pargo with Rice Pilaf

Finally made one of the pargos I shot in Cabo.
Dusted the fillets with Martillo Mix and seared them with vegetable oil in a cast iron skillet.

Wife said it was the best fish she ever ate. That's saying a lot since we eat a wide variety of fish.


Martillo Mix

3 parts Lowry’s seasoning
2 parts Garlic powder
2 parts Onion powder
½ part Paprika
½ part Cayenne powder
½ part Kosher salt

Dang, nice work CdM!

I've never had Pargo, how do you rate it compared to our usual North Coast species?

I had Pargo before and the meat comparable to WSB.

Mild, firm yet very moist. Similar to Grouper/Cabrilla.
It's definitely up there compared to our fish in taste.

Oh lord, mild, firm and very moist! I love that!!

Oh man, the sear on that fish looks amazing. I hope you don't mind if I steal your Martillo mix and use it on some of my ling tonight.

Oh man, the sear on that fish looks amazing. I hope you don't mind if I steal your Martillo mix and use it on some of my ling tonight.

Go for it bro....that's why I post the recipe 

You won't be sorry, seabird!

Looks awesome. I'm going to have to try that with halibut. In a few years we'll probably be getting pargo up here