5 Recipes with Chucho Fish

Chucho fish, also known as stingray in many coastal regions, is a culinary gem that’s often overlooked. Its lean, firm meat is perfect for a wide variety of dishes — from comforting soups to elegant grilled entrées. In this article, we present 5 unique recipes with Chucho fish, each inspired by a specific culture and brought to life by internationally known chefs. With detailed instructions, origin stories, and exact measurements, these dishes will elevate your seafood game and introduce you to the world of gourmet Chucho cooking.

1. Grilled Chucho with Vegetables🐟

This recipe hails from the Caribbean coast of Venezuela, where grilled seafood is a culinary staple. Chef Sumito Estévez, a renowned Venezuelan culinary ambassador, reimagined this traditional preparation by using farm-fresh vegetables and high-heat grilling techniques to lock in flavor and nutrients. The result is a clean, health-forward dish that still pays tribute to its rustic roots.

If you’re curious about enhancing your seafood dishes with the right beverage, don’t miss our guide on Shellfish and Wine Harmony: The Ultimate Guide to Perfect Pairings.

Ingredients

• • Chucho fish fillets: 400g (2 fillets, 200g each)
  • Zucchini: 150g (sliced into ½ cm rounds)
  • Bell pepper: 100g (sliced into strips)
  • Red onion: 100g (thinly sliced)
  • Olive oil: 2 tbsp (30ml)
  • Salt: 1 tsp
  • Black pepper: ½ tsp
  • Lemon juice: 1 tbsp
  • Fresh thyme: 1 tsp

Preparation Steps

Time: 10 min prep, 15 min cook — Total: 25 min

1. 1. Pat the fillets dry and marinate with salt, pepper, thyme, and lemon juice for 10 minutes.
   2. Preheat a grill pan to medium-high heat.
   3. Toss vegetables in 1 tbsp of olive oil and grill for 5–7 minutes, flipping occasionally.
   4. Add the remaining olive oil to the pan and grill the fish for 6 minutes per side until golden and cooked through.
   5. Plate the grilled vegetables alongside the fish and serve immediately.

2. Chucho Soup with Coconut Milk and Ginger🐟

This creamy soup was inspired by the flavors of Trinidad and Tobago, where fish soups are a cornerstone of island cuisine. Celebrated Caribbean chef Khalid Mohammed elevated this comforting classic with aromatic ginger and smooth coconut milk, creating a rich yet refreshing bowl that’s ideal for cooler evenings or rainy days.

Ingredients

• • Chucho fish chunks: 500g (cut into 4cm pieces)
  • Coconut milk: 400ml
  • Fresh ginger: 20g (finely grated)
  • Garlic: 2 cloves (minced)
  • Onion: 150g (diced)
  • Carrot: 100g (chopped)
  • Sweet potato: 150g (cubed)
  • Scotch bonnet pepper (optional): ½ (finely chopped)
  • Fish stock: 500ml
  • Olive oil: 1 tbsp
  • Lime juice: 1 tbsp
  • Salt: 1 tsp

Preparation Steps

Time: 15 min prep, 30 min cook — Total: 45 min

1. 1. In a pot, heat the oil and sauté onion, garlic, and ginger for 3 minutes.
   2. Add carrot, sweet potato, and scotch bonnet. Cook 5 minutes.
   3. Pour in coconut milk and fish stock. Simmer for 10 minutes.
   4. Add Chucho and cook for 12–15 minutes until the fish is flaky.
   5. Stir in lime juice, season, and serve hot.

3. Chucho in Garlic-Parsley Sauce🐟

A refined take on southern Spain’s coastal flavors, this dish brings the Andalusian spirit to life with a simple but powerful garlic and parsley sauce. It was brought to international tables by acclaimed Spanish-American chef José Andrés, who often showcases traditional Iberian techniques in his modern cuisine.

Ingredients

• • Chucho fish steaks: 400g
  • Garlic: 4 cloves (thinly sliced)
  • Fresh parsley: 20g (finely chopped)
  • Olive oil: 3 tbsp
  • White wine: 100ml
  • Lemon zest: 1 tsp
  • Salt: 1 tsp
  • Black pepper: ½ tsp

Preparation Steps

Time: 10 min prep, 20 min cook — Total: 30 min

1. 1. In a skillet, heat 2 tbsp of olive oil and fry the garlic until golden.
   2. Add parsley and lemon zest. Cook 1 minute.
   3. Pour in white wine and reduce slightly.
   4. In a separate pan, sear Chucho steaks in 1 tbsp oil for 4 minutes each side.
   5. Pour the sauce over the fish and simmer 5 minutes before serving.

4. Salt-Baked Chucho🐟

From the Canary Islands, this dish represents the minimalist beauty of salt cooking. Chef Braulio Simancas, who is passionate about preserving Canarian heritage, adapted the classic salt-bake method for Chucho fish, locking in moisture and enhancing the delicate sea flavor without overpowering it.

Ingredients

• • Whole Chucho fish (cleaned): 600g
  • Coarse sea salt: 1kg
  • Egg whites: 2
  • Lemon wedges: for garnish

Preparation Steps

Time: 15 min prep, 35 min cook — Total: 50 min

1. 1. Preheat oven to 200°C (392°F).
   2. Mix salt and egg whites until it resembles wet sand.
   3. Spread half the salt on a baking tray.
   4. Place the fish on top and fully cover it with remaining salt.
   5. Bake for 35 minutes.
   6. Crack open the salt crust, remove the skin, and serve with lemon wedges.

Looking to expand your seafood repertoire? Check out our collection of 5 Recipes with Pejerrey Fish for more coastal culinary inspiration.

5. Chucho Salad🐟

In the Yucatán Peninsula of Mexico, stingray is a beloved ingredient, especially in fresh salads and ceviches. Innovative Yucatecan chef Roberto Solís modernized the traditional flavors with citrus, cucumber, and chili, crafting a zesty Chucho salad that’s perfect as a starter or light meal.

Ingredients

• • Cooked, shredded Chucho: 300g
  • Cucumber: 100g (julienned)
  • Red onion: 50g (thinly sliced)
  • Cherry tomatoes: 100g (halved)
  • Fresh cilantro: 15g (chopped)
  • Orange juice: 50ml
  • Lime juice: 20ml
  • Olive oil: 2 tbsp
  • Salt: ½ tsp
  • Chili flakes: 1 pinch

Preparation Steps

Time: 10 min prep, 10 min marinate — Total: 20 min

1. 1. In a bowl, combine orange juice, lime juice, olive oil, salt, and chili flakes.
   2. Add the shredded Chucho and let it marinate for 10 minutes.
   3. Mix in vegetables and cilantro.
   4. Chill for a few minutes and serve cold.