Pescado Frito de Margarita con Tostones y Ensalada Rayada – Authentic Venezuela Recipe
Isla de Margarita beachside classic: garlic-and-lime snapper served with crunchy tostones and grated cheese.
- Country of Origin
- 🇻🇪 Venezuela (South America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crisp-seared red snapper fillets, Twice-fried green plantain tostones, Shredded carrot-cabbage slaw and queso, Fresh lime juice, Garlic
Ingredients for Pescado Frito de Margarita con Tostones y Ensalada Rayada (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp-seared red snapper fillets, prepped into bite-sized pieces
- 1.5 cups twice-fried green plantain tostones, washed and trimmed
- 1 cup shredded carrot-cabbage slaw and queso
- 1 medium onion and 3 cloves garlic, finely minced with fresh lime juice
- 1.5 tbsp traditional Venezuela seasoning (garlic, cumin, cilantro)
- 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 fresh lime juice for 2–3 minutes until softened and fragrant.
- Add crisp-seared red snapper fillets and twice-fried green plantain tostones along with garlic, cumin, cilantro, 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 shredded carrot-cabbage slaw and queso and serve straight from the skillet.