Jul 14 2026
Restaurants›La Cañita›Whole Boneless Local Yellowtail Recipe

Whole Boneless Local Yellowtail Recipe

Inspired by La Cañita
Time1h
Serves4

guasacaca, haitian pikliz

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Ingredients

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Whole Boneless Local Yellowtail

Guasacaca

Haitian Pikliz

Method

Whole Boneless Local Yellowtail

  1. 1

    Prepare the Fish

    Rinse the whole boneless local yellowtail under cold water and pat it dry with paper towels.

  2. 2

    Season the Fish

    Drizzle olive oil over the fish and season it with salt, black pepper, and fresh lemon juice. Ensure the seasoning is well distributed.

  3. 3

    Grill or Bake

    Preheat your grill or oven to 375°F (190°C). Place the fish on a grill rack or in a baking dish and cook for about 20-25 minutes or until the fish flakes easily with a fork.

Guasacaca

  1. 4

    Prepare the Ingredients

    Halve the avocados, remove the pit and scoop the flesh into a blender. Chop the cilantro, garlic, green bell pepper, and onion into smaller pieces.

  2. 5

    Blend the Guasacaca

    In the blender, combine the avocado, cilantro, garlic, lime juice, green bell pepper, onion, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

Haitian Pikliz

  1. 6

    Prepare the Vegetables

    Peel and julienne the carrots. Thinly slice the cabbage and scotch bonnet pepper. Mince the garlic.

  2. 7

    Combine Ingredients

    In a large bowl, combine the carrots, cabbage, scotch bonnet pepper, minced garlic, vinegar, and salt. Mix well to combine.

  3. 8

    Marinate

    Transfer the mixture to a jar or airtight container and let it sit in the refrigerator for at least 24 hours before serving to allow the flavors to meld.

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