Bocachico al Cabrito (Grilled Bocachico Fish)
Recipe category
Country
Region
Source
Fuentes: Margarita Cepeda Torres (1989) y Carlos Enrique “Toto” Sánchez Ramos
Difficulty
Medium
Ingredients
1
piece(s) medium fresh bocachico, or 1 salted and opened bocachico
1
piece(s) scallion stalk
3
piece(s) sweet peppers
1
piece(s) ripe tomato
1
piece(s) pearl onion
pita or cabuya (string)
bijao or plantain leaves
Directions
- If using salted bocachico, it must be put in water with salt to hydrate for at least 1 hour, then wash with running water.
- Finely chop the scallion and sweet peppers to sauté them.
- Cut the pearl onion and tomato into slices, add to the sofrito and let cook for a few moments, avoiding they break apart.
- Stuff the bocachico with the sofrito, close and tie with the pita.
- Then rub oil on top of the fish, wrap in a bijao or plantain leaf, and cook on the grill for 30-45 minutes.