When Puerto Ricans talk about Creole food, they are referring to their cuisine, but in reality, they emphasize the history of the island and its mixture of cultures; the Native, Spanish, and African, which over time have created the traditional cuisine of the island.
Puerto Rico has a great diversity of fish and seafood available locally, which is ideal for consumption by everyone, due to their lower price from low demand. They are also just as delicious as any imported type. Puerto Ricans choose to eat what is produced there because the fish is very good in taste and texture, and because they are very fresh.
Pescado Puerto Rico
Seafood products are a staple ingredient in the preparation of many typical and popular dishes of the island, as due to its geographical location, this is what most tourists and locals request when going to a restaurant.
Below is a detailed list of ingredients and the step-by-step instructions to prepare this dish. It is versatile and special enough for any occasion, from a casual day at the beach, to a large gathering with friends and family.
4 fillets Chillo Fish (Snapper, cleaned and flaked)
1 cup All-purpose Flour
Vegetable Oil (for frying)
10 cloves Garlic
2 tablespoons Green Lemon Juice (or White Vinegar)
3 Oregano Leaves
Salt and Black Pepper (to taste)
Season the fish with the salt, oregano, pepper, garlic, and lemon (or vinegar). Make sure that the marinade penetrates inside the fish.
Sprinkle the flour lightly over the fillets to coat them evenly on both sides.
In a frying pan, add enough oil to coat the bottom and heat over medium-high. Once the oil is hot, add the fish fillets and cook, flipping once, until they are browned all over.
When the fillets are golden brown and well cooked, remove from the frying pan and place them on a paper towel-lined plate to drain the excess oil.
The fried fish can be served with fresh salad, fried green plantains, yucca, rice, etc.