5 Recipes with Pescadilla Fish

Pescadilla, also known as small hake, is a versatile and delicate fish that offers a delightful base for a variety of culinary creations. With its mild flavor and tender texture, pescadilla easily absorbs the nuances of diverse ingredients and seasonings, making it a favorite in kitchens around the world. In this article, we will explore five exquisite recipes featuring pescadilla fish. Each dish is steeped in cultural heritage, showcasing the talents of renowned chefs and the rich culinary traditions of their respective countries. From tangy tamarind and cilantro sauce to the smoky allure of a smoked pescadilla salad, these recipes are sure to elevate your dining experience.

1. Fish in Tamarind and Cilantro Sauce.🐟

This dish hails from the coastal regions of Mexico, where tamarind is a popular ingredient in many seafood recipes. Chef Enrique Olvera, celebrated for his modern take on Mexican cuisine, has brought international attention to this tangy and aromatic dish.

Ingredients:

• • 500 grams of pescadilla fillets
  • 100 grams of tamarind paste
  • 1 bunch of fresh cilantro (approximately 50 grams)
  • 2 cloves of garlic
  • 1 tablespoon of olive oil
  • 1 tablespoon of honey
  • Salt and pepper to taste

Preparation Steps:

1. 1. Rinse the pescadilla fillets under cold water and pat dry with a paper towel.
   2. In a blender, combine tamarind paste, cilantro, garlic, olive oil, honey, salt, and pepper. Blend until smooth.
   3. Heat a skillet over medium heat and add a little oil. Sear the pescadilla fillets for 3-4 minutes on each side until they are golden brown and cooked through.
   4. Pour the tamarind and cilantro sauce over the fish and simmer for another 5 minutes.
   5. Serve hot, garnished with extra cilantro leaves.

2. Fish with Poblano Chile.🐟

Originating from Puebla, Mexico, this dish incorporates the region’s beloved poblano peppers. Chef Gabriela Cámara, known for her expertise in traditional Mexican flavors, frequently includes this dish in her repertoire.

Ingredients:

• • 500 grams of pescadilla fillets
  • 2 poblano peppers
  • 1 medium onion (approximately 150 grams)
  • 2 cloves of garlic
  • 1 cup of heavy cream (240 ml)
  • 1 tablespoon of vegetable oil
  • Salt and pepper to taste

Preparation Steps:

1. 1. Roast the poblano peppers over an open flame or under the broiler until charred on all sides. Place them in a plastic bag to steam for 10 minutes, then peel and remove the seeds. Slice into strips.
   2. Slice the onion thinly and mince the garlic.
   3. Heat the oil in a skillet over medium heat. Sauté the onion and garlic until translucent, about 5 minutes.
   4. Add the poblano strips and heavy cream. Cook for another 5 minutes until the sauce thickens.
   5. Season the pescadilla fillets with salt and pepper and add them to the skillet. Cook for 5-7 minutes until the fish is done.
   6. Serve immediately, garnished with extra poblano strips.

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3. Fish in Tomato Sauce.🐟

This classic dish is a staple in Italian coastal cuisine, often seen in the kitchens of renowned chefs like Massimo Bottura. It combines fresh tomatoes with aromatic herbs for a simple yet flavorful meal.

Ingredients:

• • 500 grams of pescadilla fillets
  • 4 ripe tomatoes (approximately 500 grams)
  • 1 small onion (approximately 100 grams)
  • 2 cloves of garlic
  • 1 tablespoon of olive oil
  • 1 teaspoon of dried oregano
  • Fresh basil leaves for garnish
  • Salt and pepper to taste

Preparation Steps:

1. 1. Chop the tomatoes and onion finely. Mince the garlic.
   2. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant, about 5 minutes.
   3. Add the chopped tomatoes and oregano. Simmer for 15-20 minutes until the sauce thickens.
   4. Season the pescadilla fillets with salt and pepper. Place them in the sauce and cook for 5-7 minutes until the fish is opaque and flakes easily.
   5. Garnish with fresh basil leaves and serve hot.

4. Baked Fish in Coconut Sauce.🐟

This dish reflects the tropical flavors of the Caribbean, with a creamy coconut sauce that enhances the delicate fish. Chef Marcus Samuelsson, known for his fusion of African and Caribbean cuisines, often features this dish in his culinary creations.

Ingredients:

• • 500 grams of pescadilla fillets
  • 1 can of coconut milk (400 ml)
  • 1 lime
  • 1 small onion (approximately 100 grams)
  • 1 red bell pepper (approximately 150 grams)
  • 2 cloves of garlic
  • 1 tablespoon of olive oil
  • Fresh cilantro for garnish
  • Salt and pepper to taste

Preparation Steps:

1. 1. Preheat the oven to 180°C (350°F).
   2. Finely chop the onion, bell pepper, and garlic.
   3. In a skillet, heat the olive oil over medium heat. Sauté the onion, bell pepper, and garlic until soft, about 5 minutes.
   4. Add the coconut milk and bring to a simmer. Cook for 10 minutes until slightly thickened.
   5. Season the pescadilla fillets with salt and pepper. Place them in a baking dish and pour the coconut sauce over the top.
   6. Bake for 15-20 minutes until the fish is cooked through.
   7. Serve with a squeeze of lime juice and garnish with fresh cilantro.

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5. Smoked Pescadilla Salad.🐟

This refreshing salad is inspired by Scandinavian cuisine, where smoked fish is a culinary tradition. Chef Magnus Nilsson, known for his expertise in Nordic cooking, often incorporates smoked fish into his dishes.

Ingredients:

• • 300 grams of smoked pescadilla fillets
  • 1 cucumber (approximately 200 grams)
  • 1 small red onion (approximately 100 grams)
  • 100 grams of cherry tomatoes
  • 50 grams of arugula
  • 2 tablespoons of olive oil
  • 1 tablespoon of apple cider vinegar
  • Salt and pepper to taste

Preparation Steps:

1. 1. 15 minutes.
   2. Slice the cucumber and red onion thinly. Halve the cherry tomatoes.
   3. In a large bowl, combine the arugula, cucumber, red onion, and cherry tomatoes.
   4. Flake the smoked pescadilla fillets into bite-sized pieces and add to the salad.
   5. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
   6. Drizzle the dressing over the salad and toss gently to combine.
   7. Serve immediately.