Maracas Bay Bake and Shark Style Crispy Fish Skillet with Chadon Beni Sauce – Authentic Trinidad and Tobago Recipe
Inspired by Maracas Beach’s world-famous stalls: crispy fish drizzled with bright green chadon beni and tamarind sauces.
- Country of Origin
- 🇹🇹 Trinidad and Tobago (Caribbean, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crispy seasoned white fish fillets, Pineapple and cucumber slices, Warm skillet flatbread, Blended chadon beni (culantro), Garlic
Ingredients for Maracas Bay Bake and Shark Style Crispy Fish Skillet with Chadon Beni Sauce (4 Servings)
- 1.25 lbs (or 2.5 cups) crispy seasoned white fish fillets, prepped into bite-sized pieces
- 1.5 cups pineapple and cucumber slices, washed and trimmed
- 1 cup warm skillet flatbread
- 1 medium onion and 3 cloves garlic, finely minced with blended chadon beni (culantro)
- 1.5 tbsp traditional Trinidad and Tobago seasoning (garlic, lime juice, tamarind, scotch bonnet)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and blended chadon beni (culantro) for 2–3 minutes until softened and fragrant.
- Add crispy seasoned white fish fillets and pineapple and cucumber slices along with garlic, lime juice, tamarind, scotch bonnet, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with warm skillet flatbread and serve straight from the skillet.