Best 2 Whole Baked Fish Cuban Style Recipes

Embark on a culinary journey with our tantalizing whole baked fish Cuban-style, an exquisite dish that embodies the vibrant flavors of Cuban cuisine. This traditional recipe showcases a whole fish, expertly seasoned and enveloped in a flavorful marinade of citrus, garlic, and herbs. As the fish bakes to perfection, its tender flesh absorbs the aromatic essence of the marinade, resulting in a delectable symphony of flavors. Accompanying this main course are three delectable side dishes: Cuban-style rice, black beans, and sweet plantains. The rice, infused with the savory goodness of sofrito and aromatic spices, provides a perfect canvas for the succulent fish. The black beans, brimming with earthy flavors and a hint of smokiness, add a hearty touch to the meal. And the sweet plantains, caramelized to perfection, offer a sweet and savory contrast that elevates the entire dish to new heights. Prepare to tantalize your taste buds with this authentic Cuban feast that promises an unforgettable culinary experience.

Let's cook with our recipes!

WHOLE BAKED FISH CUBAN-STYLE

Whole Baked Fish Cuban-Style image

Courtesy Emeril Lagasse, 2007 - Emeril Live. Episode: Cookin Up Cuban. We served this the other day & the residents enjoyed it immensely. We also added pimento stuffed olives to the tomato sauce - that made it taste just right!

Provided by Manami

Categories Tilapia

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 (3 lb) flounder or 2 (3 lb) sole, cleaned and scaled
2 limes, juice of
3/4 cup Spanish olive oil, divided
2 onions, peeled and thinly sliced, divided
1 large green bell pepper, cored, seeded, and thinly sliced, divided
3 bay leaves
salt & freshly ground black pepper
1/2-3/4 teaspoon crushed red pepper flakes
1 tablespoon minced garlic
2 1/4 teaspoons kosher salt
1 teaspoon dried oregano, crumbled
1 cup tomato puree
2 tablespoons white wine vinegar
1 cup dry white wine
chopped fresh parsley leaves, for garnish

Steps:

Rinse the fish well under cold running water and pat dry on both sides as well as inside the cavity.
Make several slits about 1/3-inch deep on both sides of the fish.
Place the fish in a non-reactive shallow dish or platter and pour the lime juice over the fish.
Set aside while you continue with the preparations.
Preheat the oven to 375ºF.
Rub the bottom of a shallow glass or ceramic dish large enough to hold the fish with 2 tablespoons of the olive oil.
Saute 1/2 of the onion slices and 1/2 of the pepper slices in 2 tablespoons olive oil and then place along the bottom of the baking dish.
Tear 2 of the bay leaves into small pieces and sprinkle over the vegetables.
Drizzle with 2 tablespoons more of the remaining Spanish olive oil and season with salt, black pepper, to taste, and crushed red pepper flakes.
Place the fish on top of the sliced vegetables.
Using a mortar and pestle, combine the garlic, kosher salt and oregano and mash to form a paste. (We used a small food processor.).
Spread the garlic paste inside the cavity of the fish and into the slits on top.
Place the remaining bay leaf inside the cavity of the fish.
In the same small bowl that you used to make the garlic paste, combine the tomato puree and vinegar and stir to combine.
Pour this tomato mixture all over the fish.
Top with the remaining onion and pepper slices and drizzle the remaining olive oil and the wine over the top.
Season again with salt and black pepper, cover the dish loosely with aluminum foil, and bake until the fish flakes easily when pierced with a fork, 45 to 50 minutes.
Garnish with the parsley and serve hot or warm, with the pan juices drizzled over all.
Serve with white fluffy rice, ripe plantains and a nice leafy salad & vinegar & Olive oil dressing, a loaf of hot Cuban or Italian bread to sop up all the sauce and a nice bottle of wine.
Enjoy!

Nutrition Facts : Calories 1131.5, Fat 56.7, SaturatedFat 9.1, Cholesterol 544.8, Sodium 1476, Carbohydrate 17.2, Fiber 2.9, Sugar 7.3, Protein 122.9

SEA BASS CUBAN STYLE

Sea Bass Cuban Style image

Easy to prepare - sure to please. Great dish for guests when you have little time (or desire) to slave all day in the kitchen.

Provided by Kiki Hahn

Categories World Cuisine Recipes Latin American Caribbean

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
1 ½ cups thinly sliced white onions
2 tablespoons minced garlic
4 cups seeded, chopped plum tomatoes
1 ½ cups dry white wine
⅔ cup sliced stuffed green olives
¼ cup drained capers
⅛ teaspoon red pepper flakes
4 (6 ounce) fillets sea bass
2 tablespoons butter
¼ cup chopped fresh cilantro

Steps:

Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 17.4 g, Cholesterol 84.1 mg, Fat 19.4 g, Fiber 3.9 g, Protein 34.2 g, SaturatedFat 5.9 g, Sodium 988.2 mg, Sugar 8.4 g

Tips:

Choose the right fish: For this recipe, a whole fish weighing 2 to 3 pounds is ideal. Some good options include red snapper, sea bass, or tilapia.
Prepare the fish: Before cooking, make sure to clean and gut the fish. You can also remove the scales if desired.
Make the marinade: The marinade helps to flavor the fish and keep it moist during cooking. Be sure to use a good quality olive oil and fresh herbs.
Marinate the fish: Allow the fish to marinate in the refrigerator for at least 30 minutes, or up to overnight. This will help the flavors to penetrate the fish.
Preheat the oven: Before baking the fish, preheat the oven to 400 degrees Fahrenheit.
Bake the fish: Place the fish in a baking dish and bake for 20-25 minutes, or until the fish is cooked through. You can check the doneness by inserting a fork into the thickest part of the fish. If the fish flakes easily, it is done.
Serve the fish: Once the fish is cooked, remove it from the oven and let it rest for a few minutes before serving. You can serve the fish whole or filleted, with your favorite sides.

Conclusion:

Whole baked fish Cuban style is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The marinade helps to flavor the fish and keep it moist during cooking, while the baking process creates a crispy skin and flaky flesh. This dish is sure to impress your family and friends, and it is a great way to enjoy the fresh flavors of the sea.

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