Name: Pescado a la Criolla (Creole Fish)
Yield: 4 servings
Cuisine: Colombian
Ingredients: 1 fish bouillon cube; Pinch curry powder; ¼ teaspoon pepper; ¼ teaspoon salt; 4 tablespoons oil; 2 cups oil for frying; 2 tablespoons Worcestershire sauce; 2 teaspoons color* or Sazón Goya with Saffron; 2 teaspoons mashed garlic; 4 tablespoons lime juice; 2 teaspoons curry powder; 2 cups sliced onion, ¼-inch thick; 1½ cups sliced tomatoes, ¼-inch thick; 1 teaspoon color* or Sazón Goya with Saffron; Cooked white rice, for serving; 5 pounds (4 individual) fish such as red snapper, cleaned, gutted, and scaled

Preparation info

4
servings

Difficulty
Easy

Appears in

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

About

Another job for your fishmonger! Buy your fish head-on, but cleaned, gutted, and scaled. This is a typical Caribbean coast Creole-sauced fish; it is very good over white rice. Prepare fillets the same way if you prefer: sauté them in two tablespoons of oil instead of frying them; otherwise follow the same instructions.

Ingredients

5 pounds (4 individual) fish such as red snapper, cleaned, gutted, and scaled
4 tablespoons lime juice

Method

Make sure all the scales have been removed from the fish by passing your hands over them from tail to head. Make 3 or 4 slashes along the sides of the skin of each fish; they should go all the way down to the bones.
Combine the lime juice, Worcestershire, garlic, color and curry powder, and rub the mixture inside the cuts and in the belly of the fish.