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Pescado Relleno de Mariscos (Whole Fish Filled with Seafood) |mycolombianrecipes.com

Pescado Relleno de Mariscos (Whole Fish Filled with Seafood)

Erica Dinho
5 from 1 vote


  • 2 whole fish red snapper, sea bass, trout or tilapia, cleaned and scaled
  • Juice of 2 limes
  • Salt and pepper


  • 2 tablespoons butter
  • ½ cup diced onion
  • 4 garlic cloves minced
  • ½ cup chopped red bell pepper
  • ¼ cup white wine
  • ½ pound of shrimp peeled and diced
  • ½ pound of diced mahimahi cod or halibut
  • ½ pound of small bay scallops
  • 1 teaspoon cumin powder
  • ¼ teaspoon achiote powder or color
  • Salt and pepper to your taste


  • 5 tablespoons of butter
  • 6 tablespoons of finely chopped onion
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • Salt and pepper to taste


  • Rub the fish inside and out with lime juice, salt and pepper. Put in an ovenproof dish and set aside.
  • To make the filling: melt the butter in a saucepan on medium heat, add the minced garlic, red bell pepper and onion, cook for about 2 minutes.
  • Add the shrimp, diced fish, cumin, achiote and cook for another 2 minutes. Add the white wine and scallops, cook for another 2 minutes and remove from heat. Season with salt and pepper to your taste.
  • To make the sauce: melt the butter in a large saucepan, add the onions and cook for about 5 minutes. Add the flour and cook for 1 minute over low heat, stirring constantly with a whisk. Add the milk, salt and pepper, and cook over medium-low heat. Continue stirring with a whisk, for about 5 minutes. Take off the heat and set aside.
  • Preheat the oven to 375°F. Mix the filling with half of the white sauce. Stuff each fish with the filling and add the rest of the sauce on top. Bake for 20-25 minutes, or until is cooked through. Remove from the oven and serve immediately.
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