Pescado Margariteño (Margarita’s island fish)

This is not a picture of the Margaritenean fish, however, it will looks like like this after it is baked-

When someone thinks about a tropical island, such as Margarita, Venezuela, he or she imagines a world of diversions, games, beaches, and shopping. However, Margarita is much more than this. It has a secret charm. This place is very special and dear for me. I lived there for more than two decades. I learned about different communities who live there, their history and culture, especially their culinary culture. Today, I am presenting you with a dish that reminds me of this amazing paradise, anchored in the Caribbean Sea.

I remember, every Thursday, I used to go at 6 am to Manzanillo, a little fishing village located in the northeastern part of Margarita Island, to buy fresh fish for Shabbat. The fishermen used to begin fishing at 3 am, this was the best time to go and fish. After I chose what fish I wanted and how many kilos (1 Kilo is around 2.20 pounds), the fisherman carefully cleaned the fish, and cut it according to my specifications. Sometimes he would cut fillets, remove the scales, or both the scales and viscera. I usually used to buy red snappers, sea bass or grouper. You can also use halibut.

 

Skill Level: Medium 

Serving: 6-8 people

Time to Prepare: 2:00  

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Ingredients

  • 6 or 8 pieces of boneless Salmon, Seabass, Red Snapper or Grouper fillets or steak
  • 1 cup of Cilantro, chopped
  • 12-15 fresh Garlic cloves
  • 3 or 4 tablespoons of sweet Paprika spice (I use Pereg brand)
  • 1 or 1/2 teaspoons of Cumin (I use Pereg brand)
  • 4 Red Peppers
  • 2 Green Peppers
  • 1/4 cup of Olive Oil
  • Spray oil (PAM or other brand)

Tools

  • 1 plastic bowl
  • 1 aluminum tray (size 9″ X 13″)
  • 4 aluminum foil sheets (10″ X 14″)
  • 1 wooden spoon
  • 1 knife

Steps to prepare the dish

  1. Rinse the fillets or fish steak.
  2. Put the pieces in a bowl, add the sweet paprika spice and cumin.
  3. Leave the fish to soak with the spices, for 15 minutes.
  4. Spray the tray with the oil.
  5. Slice 6 or 7 garlic cloves into half, and place the slices on the bottom of the try .
  6. Slice 2 green peppers and 1 red pepper and arrange them on the bottom of the tray.
  7. Align the fillets on the top, leave 1/2 inch in between them.
  8. Slice the rest of the garlic and place it on the top of the fillets.
  9. Slice the red peppers and cover the fish
  10. Wash the cilantro and chop it. Spread it on the top of the red pepper.
  11. Pour the olive oil all over the dish.
  12. Cover with aluminum foil sheets and bake it for 20-25 minutes, at 350° F.

 

Notes

  • While frozen fish will work to prepare this dish, it is preferable to use fresh fish.
  • If you want to prepare this dish for more people, just double the amount of the ingredients.
  • Do not overbake the fish, otherwise, you will not be able to taste each of the ingredients.
  • You can modify the recipe by adding your own ingredients, for example, you can add onions, instead of garlic. However, do not mix both of them, since they have a different flavor.