This Fish with Creole Sauce is a popular Colombian dish from the Atlantic coast of Colombia. Traditionally, this Pescado a la Criolla recipe is made with a deep fried whole fish such a red snapper, but I prefer making mine with fish fillets and cook in a pan with only a little oil.
This time I used salmon for my Pescado a la Criolla and it really hit the spot! The creole sauce flavors were perfect and the salmon was tender and flavorful. If you don’t like salmon, just use your favorite fish. I also like to make it with cod, halibut or mahi mahi.
This wonderful Colombian fish dish is easy to throw together and perfect served with rice for a simple and delicious weeknight meal. I think everyone will agree, this Pescado a la Criolla is a hearty and satisfying dish, perfect for any day of the week!
Buen provecho!
Ingredients
(4 servings)
- 2 pounds of salmon, cut into 4 pieces
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground achiote
- Salt and pepper
- 2 tablespoon canola oil
- 2 tablespoons vegetable oil
- 1 red bell pepper, diced
- 4 tomatoes, diced
- 3 scallions, diced
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1/2 teaspoon ground achiote
- 1/2 teaspoon ground cumin
- Salt and pepper
Creole Sauce
Directions
- Season the salmon with cumin, achiote, salt and pepper.
- In a large sauté pan over medium-high heat, warm the oil. Place the salmon in the pan. Sear until golden brown underneath, about 4 minutes. Turn the salmon over and continue cooking until golden underneath, about 4 minutes or until done. Transfer the salmon to plate, cover with aluminum foil and set aside.
- Meanwhile make the sauce: In a saucepan, place the oil, tomatoes, red bell pepper, onions, scallions, garlic, achiote, cumin, salt and pepper. Cook for 6 to 8 minutes, stirring occasionally.
- To serve: Place the cooked salmon on a plate and drizzle with the creole sauce.
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Belinda @zomppa says
This sauce is calling my name – love that kick!
ela@GrayApron says
It’s calling my name too! 🙂 ela
Carol at Wild Goose Tea says
Since I live in the Pacific NW, salmon is THE fish along with Alaskan Cod
that is always easily available. So this dish piqued my interest immediately. It is different than I have served or been served. That is a plus for me. On top of that look how lovely it is color wise.
Evelyne@cheapethniceatz says
Great fish recipe to try for a change. I agree I prefer cooked in pan like you rather than fried.
Lea Ann (Cooking On The Ranch) says
Your plate of food looks wonderful! Love the colors. I look forward to trying this recipe. Thanks for sharing.
Corina says
It looks lovely. I’ve never come across achiote here but I will try and look out for it as I love discovering new flavours like this.
Angie@Angie's Recipes says
A wonderful meal. Love the creole sauce.
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Yazmin Jazelle says
I cant wait to try this. It looks so good. The pictures made me feel at home. I’m not columbian, I’m Panamanian, but It still reminds me of something my abuela would make. The colors in this plate are amazing, plus I could never resist platanos lol.. I love recipes like this. Not gourmet meals, just real authentic delicious food. Bravo to you!
Paula says
What isi that side that looks like hash brown potatoes?