.jpg.rend.hgtvcom.126.196.suffix/1789013089131.jpeg)
Recipe courtesy of Jonathan Melendez
Recipe courtesy of Jonathan Melendez
Watch how to make this recipe.
Pescado a la Tipitapa
Getting reviews...
- Level: Intermediate
- Total: 1 hr
- Active: 40 min
- Yield: 4 servings
This traditional Nicaraguan dish comes from a small city in Nicaragua called Tipitapa. It’s a dish consisting of a whole fried fish topped with a stewed tomato and onion sauce. Traditionally this dish is made with Gaupote, a type of fish found in the nearby lakes, but red snapper is often used as a substitute as it’s easier to find here in the states. It’s a dish I grew up eating a lot for special occasions.
- Level: Intermediate
- Total: 1 hr
- Active: 40 min
- Yield: 4 servings
Ingredients
For the Sauce:
For the Fish:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the sauce, set a medium saucepan over moderate heat and drizzle in the oil. Once hot, add
- the onion, bell pepper and tomato and cook until softened, about 5 minutes. Stir in the tomato
- sauce, Worcestershire sauce, mustard and vinegar. Lower the heat and simmer until the
- vegetables have softened, about 10 minutes. Season with a pinch of salt and pepper to taste
- and allow to simmer on low until ready to use.
- Place the fish on a large rimmed baking sheet and cut three small slits on both sides. Drizzle
- with the lemon juice, garlic and a large pinch of salt and pepper. Use your hands to rub this all
- over both sides and the insides of the fish as best as possible.
- Place the pinol or cornmeal on a separate baking sheet. Season with a large pinch of salt and
- pepper and mix until combined. Working with one fish at a time, dredge with the seasoned pinol
- and press firmly to coat both sides evenly. Shake off the excess and place on a wire rack.
- Repeat with the remaining fish and allow to rest for 10 minutes. This will ensure the coating
- sticks.
- Meanwhile, fill a large pot (big enough for the length of the fish) with about 3-inches of oil. Set
- over medium-high heat. Once hot, carefully lower one of the coated fish. Depending on the size
- of your pan you might have to fry one at a time. Fry until both sides are golden brown and the
- fish is cooked through, about 5 minutes per side. Drain and transfer to a wire rack set over a
- baking sheet and keep warm in a very low oven. Repeat with the remaining fish.
- To serve, place the fish on a platter and top with the sauce. Serve with white rice and tostones
- on the side.
Cook’s Note
Pinol Blanco is a roasted white cornmeal often used to make traditional drinks in Nicaragua. You can use fine cornmeal or even flour instead.
