Pescado a la Plancha con Recado Negro
A flavorful grilled fish dish from Guatemala, marinated in citrus and spices, and served with a rich, dark recado sauce made from toasted seeds and chilies. This dish highlights the coastal influences on Guatemalan cuisine.
🧂 Ingredients
- 4 each White fish fillets(such as tilapia, snapper, or sea bass)
- 0.5 cup Lime juice
- 4 minced Garlic cloves
- 1 tsp Cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Sesame seeds
- 0.25 cup Pumpkin seeds (pepitas)
- 2 dried Ancho chilies
- 1 dried Guajillo chilies
- 2 medium, quartered Tomatoes
- 0.5 medium, quartered White onion
- 2 cloves Garlic cloves
- 2 cups Chicken broth
- 1 small Cinnamon stick
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
Marinate the fish: In a bowl, combine lime juice, minced garlic, cumin, salt, and pepper. Add fish fillets and turn to coat. Let marinate for at least 15 minutes.
💡 Tip: Ensure fish is fully submerged in the marinade. - 2
Prepare the recado negro: Toast sesame seeds and pumpkin seeds in a dry skillet over medium heat until fragrant and lightly browned. Set aside.
- 3
Toast the dried chilies in the same skillet until fragrant. Remove stems and seeds. Add tomatoes, onion, and garlic cloves to the skillet and char them until slightly blackened.
- 4
In a blender, combine the toasted seeds, toasted chilies, charred vegetables, cinnamon stick, and 1 cup of chicken broth. Blend until smooth. Add more broth if needed to reach a pourable consistency.
💡 Tip: For a smoother sauce, strain it through a fine-mesh sieve. - 5
Heat vegetable oil in a saucepan over medium heat. Pour in the blended recado sauce and simmer for 10 minutes, stirring occasionally.
- 6
Grill or pan-sear the marinated fish fillets until cooked through and flaky. This can be done on a grill pan, outdoor grill, or in a non-stick skillet over medium-high heat.
💡 Tip: Avoid overcrowding the pan. Cook in batches if necessary. - 7
Serve the grilled fish fillets with a generous spoonful of the warm recado negro sauce. Garnish with fresh cilantro if desired.
💡 Tip: This dish pairs well with white rice and steamed vegetables.
💡 Pro Tips
- ✓Ensure your fish is fresh for the best flavor.
- ✓Adjust the number of chilies to control the spice level.
- ✓The recado negro can be made ahead of time and reheated.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use other types of seafood like shrimp or scallops.
- Add a pinch of ground cloves to the recado for added depth.