12 Fresh Colombian Fish Recipes That Feel Light and Bright

When I think of Colombian cuisine, fresh fish dishes instantly come to mind. The bright flavors and vibrant ingredients make each recipe feel like a celebration of coastal life. From zesty ceviche to grilled fish that bursts with flavor, there’s so much to explore. I can’t wait to share some of my favorite recipes, each one bringing a taste of Colombia right to your kitchen. Let’s plunge into these delicious creations together.

Ceviche De Corvina

Ceviche De Corvina is a vibrant and invigorating dish that highlights the coastal flavors of Colombia. This dish features fresh corvina fish, which is marinated in a zesty mixture of lime juice, onions, and spices. The acidity of the lime juice “cooks” the fish, transforming it into a delightful and tangy treat that’s perfect for warm weather or special occasions.

Typically served as an appetizer, Ceviche De Corvina is a staple in Colombian cuisine that showcases the country’s rich seafood tradition. The beauty of Ceviche De Corvina lies not only in its taste but also in its presentation. The dish is often garnished with avocado, cilantro, and sometimes even served alongside crispy plantain chips or corn.

This dish encapsulates the essence of Colombian coastal culture, making it a must-try for anyone looking to explore the diverse flavors of Colombia. Whether you’re hosting a gathering or simply craving a taste of the sea, Ceviche De Corvina is sure to impress your family and friends.

Ingredients (serving size: 4-6 people)

• 1 lb (450g) fresh corvina fish, skinless and boneless, cut into small cubes
• 1 cup fresh lime juice (about 8-10 limes)
• 1 medium red onion, thinly sliced
• 1 medium tomato, diced
• 1 small bunch of fresh cilantro, chopped
• 1-2 jalapeños or serrano peppers, finely chopped (adjust for spice preference)
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper
• 1 avocado, diced (for garnish)
• Plantain chips or corn chips (for serving)

Cooking Instructions

1. Prepare the Fish: Begin by ensuring the corvina fish is fresh and cut into small cubes. The pieces should be roughly uniform in size to allow for even marination. Place the cubed fish in a glass or ceramic bowl to avoid any reactions with metal.
2. Marinate the Fish: Pour the fresh lime juice over the fish, ensuring that all pieces are fully submerged. The acidity of the lime juice will begin to “cook” the fish. Cover the bowl with plastic wrap and refrigerate for about 30-45 minutes, or until the fish turns opaque and firm.
3. Mix the Ingredients: While the fish is marinating, prepare the other ingredients. In a separate bowl, combine the thinly sliced red onion, diced tomato, chopped cilantro, and finely chopped jalapeños. This mixture will add flavor and texture to the ceviche.
4. Combine the Mixtures: Once the fish has marinated, carefully drain some of the excess lime juice, leaving just enough to keep the mixture moist. Add the vegetable mixture to the fish and gently fold it in. Season with salt and black pepper according to your taste.
5. Serve: Allow the ceviche to rest for about 5-10 minutes to let the flavors meld together. Serve the ceviche in small bowls or cups, garnished with diced avocado on top. Accompany with plantain chips or corn chips for a delightful crunch.

Extra Tips

When preparing Ceviche De Corvina, always use the freshest fish available, as the quality of the fish greatly impacts the final dish. If you’re unsure about the freshness, consult your local fishmonger or opt for frozen corvina that has been thawed properly.

Additionally, feel free to customize the recipe by incorporating other ingredients like mango or cucumber for added sweetness and texture. Keep in mind that ceviche is best enjoyed fresh, so try to serve it shortly after preparation to maintain the pristine flavors and textures.

Pescado a La Plancha

Pescado a La Plancha is a traditional Colombian dish that highlights the simplicity and freshness of fish. Grilled to perfection, this dish embodies the vibrant flavors of Colombian cuisine. Typically made with whole fish or fillets, it’s seasoned with a blend of spices and herbs that enhance the natural taste of the seafood, making it a favorite among locals and visitors alike.

Served with a side of aromatic rice, fried plantains, or a fresh salad, Pescado a La Plancha isn’t only delicious but also a healthy option for any meal.

The technique of grilling the fish is vital to achieving the perfect texture and flavor. The fish is usually marinated for a short period, allowing the spices to penetrate the flesh, resulting in an incredible depth of flavor. Cooking over high heat on a grill or stovetop griddle gives the fish a beautiful char while keeping it moist and tender.

This dish is perfect for gatherings or family dinners, allowing you to showcase a bit of Colombian culinary culture while impressing your guests.

Ingredients (Serves 4-6):

• 4 whole fish (such as tilapia or snapper), cleaned and scaled
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 lime, juiced
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Fish: Start by thoroughly cleaning and scaling the fish. Pat them dry with paper towels to remove excess moisture. This helps achieve a nice sear when grilling.
2. Make the Marinade: In a small bowl, combine the minced garlic, paprika, ground cumin, dried oregano, lime juice, salt, and pepper. Mix well to create a paste.
3. Marinate the Fish: Rub the marinade all over the fish, making sure to get it inside the cavity as well. Let the fish marinate for at least 30 minutes. This step is essential as it allows the flavors to infuse into the fish.
4. Preheat the Grill or Griddle: While the fish is marinating, preheat your grill or stovetop griddle over medium-high heat. Add a splash of olive oil to prevent sticking.
5. Grill the Fish: Once the grill is hot, place the marinated fish on it. Cook for about 5-7 minutes on each side, depending on the thickness of the fish. You want the skin to be crispy and the flesh to be opaque and flaky.
6. Check for Doneness: To confirm the fish is cooked through, use a fork to gently flake the flesh near the bone. If it flakes easily and is no longer translucent, it’s ready.
7. Serve: Carefully remove the fish from the grill and transfer them to a serving platter. Garnish with fresh cilantro and serve with lemon wedges on the side.

Extra Tips: When cooking Pescado a La Plancha, it’s important to select the freshest fish available for the best flavor and texture. If you’re using fillets instead of whole fish, adjust the cooking time accordingly, as fillets will cook faster.

Additionally, feel free to experiment with different herbs and spices in the marinade to suit your taste. For a traditional touch, serve the dish with a side of coconut rice or patacones (fried green plantains) for a complete Colombian experience.

Sopa De Pescado

Sopa de Pescado, or Fish Soup, is a traditional Colombian dish that showcases the vibrant flavors of the Caribbean coast. This dish is a delightful combination of fresh fish, aromatic vegetables, and spices, making it a comforting bowl of goodness perfect for any occasion. The soup is often enjoyed with a side of rice or plantains, which complement the rich flavors of the broth.

Whether you’re looking to warm up on a chilly evening or impress guests with a unique culinary experience, Sopa de Pescado is certain to be a hit.

Preparing Sopa de Pescado is a straightforward process that brings together the best of Colombian cuisine. The key to this dish lies in the freshness of the fish and the quality of the ingredients used. You can customize the soup by adding your favorite seafood or adjusting the level of spiciness to suit your palate.

With this recipe, you’ll create a fragrant and flavorful soup that embodies the essence of Colombia’s coastal regions.

Ingredients (Serves 4-6):

• 1.5 lbs of fresh fish fillets (such as tilapia or snapper)
• 4 cups of fish stock or water
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 medium tomato, diced
• 1 medium potato, peeled and cubed
• 1 carrot, sliced
• 1 bell pepper (red or green), chopped
• 1 cup of cilantro, chopped
• 1 lime (juiced)
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• Salt and pepper to taste
• Olive oil for sautéing

Cooking Instructions:

1. Prepare the Fish: Start by rinsing the fish fillets under cold water and patting them dry with paper towels. Cut the fish into bite-sized pieces and set aside. This helps guarantee even cooking and allows the flavors to penetrate the fish well.
2. Sauté Vegetables: In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion, minced garlic, and bell pepper. Sauté for about 5 minutes or until the vegetables are softened and fragrant. This step builds the foundation of flavor for the soup.
3. Add Tomatoes and Spices: Stir in the diced tomatoes, ground cumin, and paprika, cooking for another 3 minutes. The tomatoes will break down slightly, adding richness to your broth while the spices infuse the dish with warmth.
4. Incorporate Broth and Vegetables: Pour in the fish stock (or water) and bring to a gentle boil. Add the cubed potatoes and sliced carrots, cooking for approximately 10-15 minutes, or until the vegetables are tender. The simmering broth allows the flavors to meld together beautifully.
5. Add Fish and Finish: Carefully add the fish pieces to the pot, ensuring they’re submerged in the broth. Cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Avoid overcooking to keep the fish tender.
6. Season and Serve: Once the fish is cooked, stir in the lime juice, chopped cilantro, and season with salt and pepper to taste. Serve the soup hot with additional lime wedges on the side, and enjoy the vibrant flavors of Colombia.

Extra Tips: When making Sopa de Pescado, feel free to experiment with different types of seafood such as shrimp or crab for an added touch. If you prefer a spicier broth, consider adding some chopped chili peppers or a splash of hot sauce.

Make sure to taste the broth as you go and adjust the seasoning according to your preference to achieve the perfect balance of flavors.

Arepas De Pescado

Arepas de Pescado is a delightful Colombian dish that combines the traditional arepa with the fresh flavors of fish. This dish showcases the rich culinary heritage of Colombia, where arepas serve as a staple food, complementing a variety of fillings. In this recipe, flaky white fish, typically tilapia or cod, is mixed with a blend of spices and herbs before being stuffed into a cornmeal dough, which is then grilled to perfection. The result is a crispy exterior with a savory and moist fish filling that’s sure to impress family and friends.

Perfect for a family gathering or a casual dinner, Arepas de Pescado isn’t only delicious but also a wholesome option packed with protein and nutrients. These fish arepas can be served with a variety of sides, such as avocado, lime wedges, or a fresh salad, making them a versatile choice for any meal. Follow this recipe to create a memorable dining experience that highlights the vibrant flavors of Colombian cuisine.

Ingredients (Serves 4-6)

• 2 cups of precooked cornmeal (arepa flour)
• 1 ½ cups of warm water
• 1 teaspoon of salt
• 1 pound of white fish fillets (tilapia or cod)
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, finely chopped
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1 tablespoon of fresh cilantro, chopped
• 1 tablespoon of lemon juice
• Vegetable oil (for frying)

Cooking Instructions

1. Prepare the Fish Filling: In a skillet over medium heat, add a splash of vegetable oil. Once hot, add the chopped onion, minced garlic, and red bell pepper. Sauté until the vegetables are soft and fragrant, about 5 minutes. Then, add the fish fillets to the pan and cook until they’re opaque and flaky, roughly 4-6 minutes on each side. Once cooked, remove from heat and flake the fish with a fork.
2. Season the Filling: In the same skillet, add the cumin, paprika, chopped cilantro, and lemon juice to the flaked fish. Stir well to combine all the ingredients and allow the mixture to cook for another 1-2 minutes to let the flavors meld together. Remove the pan from heat and set the filling aside to cool slightly.
3. Make the Arepa Dough: In a large bowl, combine the precooked cornmeal, salt, and warm water. Mix until a soft dough forms. If the dough is too dry, add a little more water; if it’s too wet, sprinkle in a bit more cornmeal. Knead the dough for a minute or two until it’s smooth and pliable.
4. Shape the Arepas: Divide the dough into 8 equal portions and roll each portion into a ball. Flatten each ball into a disc about ½ inch thick. Make sure the discs are wide enough to hold the fish filling.
5. Stuff the Arepas: Take one disc of dough and place a generous spoonful of the fish filling in the center. Carefully fold the dough over the filling and pinch the edges to seal the arepa completely. Repeat this process with the remaining discs and filling.
6. Cook the Arepas: Heat a non-stick skillet or griddle over medium heat and add a little vegetable oil. Cook the stuffed arepas for about 5-7 minutes on each side, or until they’re golden brown and crispy. You may need to add more oil for each batch.
7. Serve: Once cooked, remove the arepas from the skillet and let them cool slightly before serving. Enjoy with avocado slices, lime wedges, or your favorite dipping sauce.

Extra Tips

When making Arepas de Pescado, it’s essential to use fresh fish for the best flavor and texture. You can also experiment with different herbs and spices to customize the filling to your taste. If you have extra filling, it can be stored in the refrigerator for a day or two and used in other dishes.

For a healthier option, consider baking the arepas instead of frying them – just brush with a little oil and bake at 375°F (190°C) for about 20-25 minutes or until golden.

Filete De Pescado Al Coco

Filete De Pescado Al Coco, or Coconut Fish Fillet, is a delightful dish that highlights the tropical flavors of Colombia. The combination of fresh fish fillets and creamy coconut milk creates a harmonious blend that’s both rich and invigorating. This dish is particularly popular in coastal regions where fresh seafood is abundant. It’s perfect for a family gathering or a special occasion, bringing a taste of the Caribbean right to your dining table.

The preparation of Filete De Pescado Al Coco is quite simple, making it accessible for both novice and experienced cooks. The fish is typically marinated in lime juice to enhance its flavor and then cooked in a luscious coconut sauce, which is infused with garlic, herbs, and spices. The result is a tender and flavorful fish that pairs beautifully with rice or steamed vegetables, making it a complete meal that’s sure to impress your guests.

Ingredients (Serves 4-6):

• 4-6 fresh fish fillets (such as tilapia or snapper)
• Juice of 2 limes
• Salt and pepper to taste
• 1 cup coconut milk
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Marinate the Fish: Begin by washing the fish fillets under cold water. Pat them dry with paper towels, then place them in a shallow dish. Squeeze the juice of 2 limes over the fillets and season with salt and pepper. Allow the fish to marinate for at least 15-20 minutes. This step not only enhances the flavor of the fish but also helps to tenderize it.
2. Prepare the Coconut Sauce: While the fish is marinating, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and bell pepper to the skillet and sauté for about 5 minutes, or until the onions are translucent. This will provide a flavorful base for the coconut sauce.
3. Add Garlic and Spices: Stir in the minced garlic, ground cumin, and paprika, cooking for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.
4. Incorporate Coconut Milk: Pour in the coconut milk and stir well to combine. Allow the mixture to come to a gentle simmer, then reduce the heat to low. Let it cook for about 5 minutes, allowing the flavors to meld together.
5. Cook the Fish: Carefully place the marinated fish fillets into the skillet, spooning some of the coconut sauce over the top. Cover the skillet and let the fish cook for about 7-10 minutes, or until the fish flakes easily with a fork. The cooking time may vary depending on the thickness of the fillets.
6. Garnish and Serve: Once the fish is cooked through, remove the skillet from heat. Garnish the dish with freshly chopped cilantro before serving. Serve hot with a side of rice or steamed vegetables to soak up the delicious coconut sauce.

Extra Tips:

For an added layer of flavor, consider adding a splash of lime juice to the coconut sauce just before serving. This will brighten up the dish and enhance the tropical flavors.

Additionally, you can experiment with different types of fish based on what’s available or your personal preferences. If you prefer a bit of heat, add some chopped chili peppers to the sautéed vegetables for a spicy kick. Enjoy your culinary journey through Colombian flavors!

Pescado En Salsa De Mango

Pescado En Salsa De Mango is a delicious Colombian fish dish that combines the fresh flavors of fish with the sweetness of ripe mango. This tropical dish is perfect for those who enjoy a balance of savory and sweet, and it’s often served with rice or a fresh salad.

The vibrant colors and aromatic spices make it a feast for both the eyes and the palate. It highlights the coastal cuisine of Colombia, where seafood is a staple, and the use of mango adds a unique twist that’s sure to impress.

To successfully prepare this dish, it’s essential to choose the right type of fish. White fish such as tilapia, snapper, or mahi-mahi works best due to its mild flavor and flaky texture, which pairs well with the mango sauce. The sauce is made from fresh mango, lime juice, and a hint of chili, creating a delightful contrast that elevates the entire meal.

Let’s explore the ingredients and cooking instructions for this delightful dish that serves 4-6 people.

Ingredients

• 4-6 pieces of white fish fillets (tilapia, snapper, or mahi-mahi)
• 2 ripe mangoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño pepper, finely chopped (optional for spice)
• 1 lime, juiced
• 1 tablespoon of olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Prepare the Fish: Start by cleaning and patting dry the fish fillets with paper towels. Season both sides generously with salt and pepper. This will enhance the flavor of the fish as it cooks.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic, diced red bell pepper, and jalapeño pepper (if using) to the skillet. Cook for another 3-4 minutes until the vegetables are tender.
3. Make the Mango Sauce: Add the diced mango to the skillet along with the lime juice. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld and the mango to soften slightly. If you prefer a smoother sauce, you can blend the mixture at this stage.
4. Cook the Fish: Push the mango mixture to one side of the skillet and place the seasoned fish fillets in the empty side. Cook the fillets for about 4-5 minutes on each side until they’re cooked through and flaky. The fish should be opaque and easily flaked with a fork.
5. Combine and Serve: Once the fish is fully cooked, gently mix it with the mango sauce in the skillet, ensuring the fish is well coated. Garnish with freshly chopped cilantro before serving.
6. Plate: Serve the pescado en salsa de mango with a side of rice or a fresh salad, allowing the vibrant flavors of the dish to shine.

Extra Tips

To enhance the flavor of the mango sauce, consider marinating the fish in lime juice for 15-20 minutes before cooking. This not only infuses the fish with zesty flavor but also helps to tenderize it.

Additionally, for a delightful variation, try adding diced avocado or coconut milk to the sauce for a creamier texture. Enjoy the dish with a cold beverage, such as a tropical fruit juice or a light beer, to complement the flavors beautifully.

Ensalada De Pescado

Ensalada De Pescado, or Fish Salad, is a vibrant and revitalizing dish that brings together the flavors of the sea with a medley of fresh vegetables. This Colombian dish is perfect for warm days and can be served as a light lunch or as a side dish during family gatherings. The combination of fish, citrus, and spices makes it not only flavorful but also nutritious.

It’s typically made with fresh fish, which can be poached or grilled, and is then mixed with ingredients like onions, tomatoes, and cilantro to create a delightful salad that’s both satisfying and healthy.

The beauty of Ensalada De Pescado lies in its versatility. You can customize the ingredients based on what you have available or your personal preferences. Whether you choose to use tilapia, cod, or another type of firm white fish, this dish is sure to impress your family and friends.

Serve it chilled for the best flavor experience and enjoy a taste of Colombia right in your own kitchen.

Ingredients (Serves 4-6):

• 1 lb (450g) white fish fillets (such as tilapia or cod)
• 2 cups water
• 1 onion, finely chopped
• 1 tomato, diced
• 1/2 cup bell pepper, diced (any color)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 avocado, sliced (for garnish)

Cooking Instructions:

1. Poach the Fish: In a medium-sized pot, bring 2 cups of water to a gentle simmer. Add the fish fillets and a pinch of salt. Poach the fish for about 8-10 minutes, or until it’s cooked through and flakes easily with a fork. Remove the fish from the pot and allow it to cool.
2. Prepare the Vegetables: While the fish is cooling, chop the onion, tomato, bell pepper, and cilantro. Make sure to chop them into small, uniform pieces to promote even distribution in the salad.
3. Flake the Fish: Once the fish has cooled, use a fork to carefully flake it into bite-sized pieces. Be cautious to remove any bones that may still be present.
4. Combine Ingredients: In a large mixing bowl, combine the flaked fish, chopped onion, tomato, bell pepper, and cilantro. Mix gently to avoid breaking the fish apart too much.
5. Make the Dressing: In a small bowl, whisk together the olive oil, fresh lime juice, garlic powder, salt, and pepper. Adjust the seasoning to taste.
6. Dress the Salad: Pour the dressing over the fish and vegetable mixture. Toss gently until all the ingredients are well coated with the dressing.
7. Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together. When ready to serve, scoop the salad onto plates or a serving dish and garnish with slices of avocado.

Extra Tips:

To enhance the flavor of your Ensalada De Pescado, consider marinating the fish in lime juice for about 15 minutes before poaching. This adds an extra layer of citrusy flavor to the dish.

Additionally, feel free to add other ingredients like diced cucumbers or olives for a unique twist. For those who enjoy a bit of spice, you can incorporate chopped jalapeños or a dash of hot sauce in the salad for a kick.

Enjoy your culinary journey through Colombian flavors!

Tacos De Pescado

Tacos de pescado, or fish tacos, are a delightful and flavorful dish that beautifully captures the essence of Colombian coastal cuisine. This dish features fresh fish marinated and grilled to perfection, wrapped in soft tortillas, and topped with a variety of vibrant and zesty accompaniments. The combination of textures and flavors makes it a favorite among seafood lovers, and it’s perfect for a casual dinner or a festive gathering with friends and family.

In Colombia, fish tacos often highlight local fish varieties, accompanied by fresh vegetables and homemade sauces. The key to delicious tacos de pescado lies in the quality of the fish and the balance of flavors in the toppings. Whether you enjoy them with a spicy salsa, creamy avocado, or tangy slaw, these tacos are sure to impress. Let’s explore this easy and delicious recipe that serves 4-6 people!

Ingredients:

• 1.5 lbs white fish fillets (such as tilapia or snapper)
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 8-10 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup diced tomatoes
• 1/2 cup diced red onion
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Optional: hot sauce for serving

Cooking Instructions:

1. Marinate the Fish: In a bowl, combine the lime juice, minced garlic, cumin, paprika, cayenne pepper, salt, and pepper. Add the fish fillets and coat them well with the marinade. Let the fish marinate for at least 30 minutes in the refrigerator to absorb the flavors.
2. Prepare the Toppings: While the fish is marinating, prepare the toppings. In a separate bowl, combine the shredded cabbage, diced tomatoes, diced red onion, and chopped cilantro. Mix well and set aside. This will provide a revitalizing crunch to your tacos.
3. Cook the Fish: Heat a grill or a non-stick skillet over medium-high heat. Remove the fish from the marinade and cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.
4. Warm the Tortillas: While the fish is cooking, warm the corn tortillas in a dry skillet over low heat for about 30 seconds on each side, or until they’re pliable and slightly toasted.
5. Assemble the Tacos: Once the fish is cooked, flake it gently with a fork. Take a warm tortilla and place a portion of the flaked fish in the center. Top with the cabbage mixture, avocado slices, and any additional toppings you desire, such as hot sauce.
6. Serve: Serve the tacos immediately while they’re warm, and enjoy with your favorite side dishes, such as rice and beans or a fresh salad.

Extra Tips:

When preparing tacos de pescado, feel free to experiment with different types of fish or even shrimp for a variation. For an added flavor boost, consider grilling the tortillas with a little bit of oil or butter for a crispy texture.

To enhance the freshness, you can also add a squeeze of lime juice over the finished tacos or serve them with a simple cilantro-lime crema. Enjoy your culinary adventure with these vibrant and delicious fish tacos!

Pescado Al Horno Con Hierbas

Pescado Al Horno Con Hierbas is a traditional Colombian dish that showcases the country’s rich culinary heritage. This oven-baked fish recipe is infused with aromatic herbs and spices, making it a flavorful and healthy option for any meal. The combination of fresh fish, vibrant herbs, and a hint of citrus creates a delightful harmony that’s bound to impress your family and guests.

Whether you’re hosting a dinner party or simply enjoying a weeknight meal, this dish is both simple to prepare and extremely rewarding. In Colombia, fish is often enjoyed as a staple protein, and Pescado Al Horno Con Hierbas is no exception. This recipe allows the natural flavors of the fish to shine through while being complemented by the fresh herbs.

Serve it alongside a side of rice and a fresh salad, and you have a complete and satisfying meal.

Ingredients (Serves 4-6):

• 2-3 whole fish (such as tilapia or snapper), cleaned and scaled
• 1/4 cup olive oil
• 1 lemon, juiced
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon paprika
• Salt and pepper to taste
• Lemon slices, for garnish
• Fresh herbs, for garnish

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the fish cooks evenly and retains its moisture during the baking process.
2. Prepare the Fish: Rinse the cleaned fish under cold water and pat them dry with paper towels. Place the fish on a large baking dish and make a few diagonal slashes on each side to allow the marinade to penetrate.
3. Make the Marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, chopped cilantro, chopped thyme, paprika, salt, and pepper. This mixture will serve as a marinade that enhances the flavor of the fish.
4. Marinate the Fish: Pour the marinade over the fish, making sure they’re well-coated on both sides and inside the slashes. Let the fish marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for a more intense flavor.
5. Bake the Fish: Once marinated, place the fish in the preheated oven. Bake for approximately 25-30 minutes, or until the fish flakes easily with a fork and is cooked through.
6. Garnish and Serve: After removing the fish from the oven, garnish with fresh herbs and lemon slices. Serve hot with a side of rice and salad for a complete meal.

Extra Tips:

When cooking Pescado Al Horno Con Hierbas, using fresh herbs will elevate the dish greatly, so try to use them if possible.

Additionally, you can experiment with different types of fish based on your preference or availability. For a bit of added flavor, consider stuffing the fish with some of the herbs and lemon slices before baking.

Finally, keep an eye on the cooking time, as thinner fish fillets may require less time in the oven. Enjoy your culinary journey through Colombian cuisine!

Pescado Frito Con Guacamole

Pescado Frito Con Guacamole is a popular Colombian dish that showcases the country’s rich culinary heritage, particularly its love for fresh seafood. This dish features crispy fried fish served alongside a creamy and flavorful guacamole that complements the fish perfectly.

Whether you’re hosting a family gathering or simply wanting to enjoy a taste of Colombia at home, this recipe is sure to impress with its vibrant flavors and satisfying textures. Fried fish isn’t only delicious but also a quick and easy meal to prepare.

With a few simple ingredients, you can create a dish that’s both comforting and impressive. The guacamole adds a revitalizing touch, balancing the fried fish’s crispiness, making it a delightful combination for any seafood lover. Let’s plunge into how to make this delicious Colombian classic!

Ingredients (Serves 4-6 People):

• 4-6 pieces of firm white fish fillets (such as tilapia or snapper)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 cup vegetable oil (for frying)
• 2 ripe avocados
• 1 small onion, finely chopped
• 1 medium tomato, diced
• 1 lime, juiced
• Salt and pepper to taste
• Cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. This step is important to confirm they fry up crispy. Set the fish aside while you prepare the batter.

2. Make the Batter: In a shallow bowl, combine the all-purpose flour, salt, black pepper, garlic powder, and paprika. Mix these dry ingredients well to confirm the fish is coated evenly when frying.

3. Heat the Oil: In a large skillet or frying pan, pour in the vegetable oil and heat over medium-high heat. To test if the oil is ready, drop a small amount of flour into the oil; if it bubbles and sizzles, it’s time to fry.

4. Coat the Fish: Take each fish fillet and dredge it thoroughly in the flour mixture, shaking off any excess. This will create a crispy crust when fried.

5. Fry the Fish: Carefully place the coated fish fillets in the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Avoid overcrowding the pan to confirm even cooking.

Once cooked, transfer the fish to a plate lined with paper towels to absorb any excess oil.

6. Prepare the Guacamole: While the fish is frying, scoop the flesh of the avocados into a mixing bowl. Add the finely chopped onion, diced tomato, lime juice, and a pinch of salt and pepper. Mash everything together with a fork until you reach your desired level of creaminess.

7. Serve: Plate the fried fish and Serve it hot with a generous dollop of guacamole on the side. Garnish with chopped cilantro for an added burst of flavor.

Extra Tips:

When preparing Pescado Frito Con Guacamole, it’s essential to choose the right type of fish for frying; firm white fish works best as it holds its shape and texture during cooking.

Additionally, make sure your oil is hot enough before adding the fish—this prevents the fish from absorbing too much oil and becoming greasy. If you want to add a little kick to your guacamole, consider mixing in some diced jalapeños or a dash of hot sauce. Enjoy your Colombian culinary experience!

Pescado En Salsa Verde

Pescado En Salsa Verde is a delightful Colombian dish that showcases the fresh flavors of fish combined with a vibrant green sauce. The sauce, made primarily from fresh cilantro, green onions, and tomatillos, provides a rejuvenating contrast to the fish, which is typically pan-fried or baked. This dish isn’t only packed with flavor but also represents the coastal culinary traditions of Colombia, where seafood is a staple ingredient.

It’s perfect for a family meal or a special gathering, offering a taste of Colombian culture right at your dinner table.

Cooking Pescado En Salsa Verde is relatively simple, making it an accessible dish for both novice and experienced cooks. The preparation involves creating a zesty sauce that complements the fish, resulting in a dish that’s as pleasing to the eye as it’s to the palate.

Served with rice or fried plantains, this dish is sure to impress your guests and celebrate the vibrant flavors of Colombian cuisine.

Ingredients (Serves 4-6)

• 4-6 pieces of white fish fillets (such as tilapia or snapper)
• 1 cup fresh cilantro, chopped
• 4 green onions, chopped
• 2-3 medium tomatillos, husked and chopped (or substitute with green tomatoes)
• 2 cloves garlic, minced
• 1 jalapeño or serrano pepper, seeded and chopped (optional for spice)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice
• 1/2 cup chicken or vegetable broth
• 1 avocado, sliced (for garnish)

Cooking Instructions

1. Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper. This will help enhance the flavor of the fish as it cooks.
2. Make the Salsa Verde: In a blender, combine the chopped cilantro, green onions, tomatillos, garlic, jalapeño (if using), lime juice, and broth. Blend until smooth. Taste the mixture and adjust seasoning if necessary. Set aside.
3. Cook the Fish: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the fish fillets to the skillet. Cook for about 4-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Be careful not to overcrowd the skillet; you may need to cook the fish in batches.
4. Combine Fish and Sauce: Once the fish is cooked, lower the heat and pour the salsa verde over the fish in the skillet. Allow it to simmer for about 5 minutes, letting the fish soak up the flavors of the sauce.
5. Serve: Carefully plate the fish and spoon extra salsa verde over the top. Garnish with slices of avocado for added creaminess and freshness. Serve with rice or fried plantains for a complete meal.

Extra Tips

When preparing Pescado En Salsa Verde, consider using the freshest fish you can find, as this will greatly enhance the dish’s flavor.

If you’re looking to add more depth to the sauce, you can roast the tomatillos and garlic beforehand for a smokier taste. Additionally, feel free to adjust the spice level by adding more or less jalapeño according to your preference.

Enjoy your cooking adventure and the deliciously vibrant flavors of Colombian cuisine!

Arroz Con Pescado Y Verduras

Arroz Con Pescado Y Verduras is a traditional Colombian dish that beautifully combines succulent fish, fragrant rice, and a variety of colorful vegetables. This hearty meal isn’t only a staple in coastal regions of Colombia but also represents the rich culinary heritage of the country, showcasing how simple ingredients can come together to create a delicious and satisfying dish.

The blend of spices and the crispness of the fish make this dish a favorite among families, particularly during gatherings and special occasions.

Cooking Arroz Con Pescado Y Verduras is a delightful experience that brings the vibrant flavors of the sea right to your kitchen. The recipe is straightforward, allowing you to immerse yourself in the cooking process while enjoying the tantalizing aromas that fill your home.

Whether you’re a seasoned chef or a beginner, this dish is perfect for anyone looking to explore Colombian cuisine.

Ingredients (Serves 4-6)

• 1 ½ cups long-grain rice
• 3 cups fish stock or water
• 1 lb white fish fillets (such as tilapia or cod)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 cup diced tomatoes (fresh or canned)
• 1 cup green peas (fresh or frozen)
• 1 medium carrot, diced
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Lemon wedges for serving

Cooking Instructions

1. Prepare the Fish: Begin by rinsing the fish fillets under cold water and patting them dry with paper towels. Season the fish with salt, pepper, and a sprinkle of paprika. Set aside while you prepare the other ingredients.

2. Sauté Vegetables: In a large skillet or pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

Then, add the bell pepper and diced carrot, cooking for an additional 5 minutes until they soften.

3. Add Rice and Spices: Stir in the rice, ground cumin, paprika, and turmeric. Mix well to coat the rice with the oil and spices, allowing it to toast slightly for about 2 minutes.

4. Combine Ingredients: Pour in the fish stock or water, and add the diced tomatoes and green peas. Bring the mixture to a boil before reducing the heat to a simmer.

Once simmering, cover the pot and let it cook for approximately 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.

5. Cook the Fish: While the rice is cooking, in a separate pan, lightly sear the seasoned fish fillets over medium heat for about 3-4 minutes on each side until golden brown and cooked through. Remove from heat and let them rest.

6. Serve: Once the rice is done, gently fluff it with a fork. Carefully place the cooked fish fillets on top of the rice and garnish with fresh cilantro. Serve warm with lemon wedges on the side.

Extra Tips

For an added depth of flavor, consider incorporating a splash of white wine or coconut milk into the cooking liquid for the rice.

You can also experiment with different vegetables based on seasonal availability or personal preference, such as zucchini or corn.

If you prefer a spicier dish, add a chopped jalapeño or a pinch of cayenne pepper to the sautéed vegetables.

Enjoy your Arroz Con Pescado Y Verduras with a rejuvenating salad or avocado slices for a complete meal!