Pescado A Lo Macho Recipe

Rinse the fish under cold water and pat thoroughly dry with paper towels, inside and out. Score both sides of the fish with 3–4 diagonal slashes to help it cook evenly.

Season the cavity and both sides of the fish with 2 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder, rubbing into the slashes.

Place 1 cup flour on a large plate and lightly dredge the fish, shaking off excess. This helps create a crisp crust.

In a deep skillet or Dutch oven, heat 1 liter vegetable oil to 180°C / 350–360°F (hot enough that a small pinch of flour sizzles). Use a thermometer if available.

Carefully lower the fish into the hot oil. Fry for 6–8 minutes per side depending on thickness, until skin is deep golden brown and the flesh flakes easily at the thickest part (internal temperature ~63°C / 145°F).

Transfer to a wire rack or a platter lined with paper towels to drain. Keep warm while preparing the sauce and other components.

Pat shrimp, calamari and mussels dry with paper towels. Season lightly with 1 tsp salt and 1/2 tsp black pepper.

In a large sauté pan over medium-high heat, warm 2 tbs extra-virgin olive oil until shimmering.

Add shrimp and sear 1–2 minutes per side until just opaque; remove to a bowl (they will finish cooking in the sauce).

Add calamari rings to the pan and sauté 1–2 minutes until just firm; remove and set aside with the shrimp.

Add mussels to the hot pan, pour 60 ml of the white wine, cover and steam 3–4 minutes until shells open. Discard any mussels that do not open. Remove mussels and reserve their cooking liquid (strain if needed) to incorporate into the sauce.

In a saucepan over medium heat, melt 2 tbs unsalted butter. Add the minced garlic and sauté 30–45 seconds until fragrant, being careful not to brown.

Add 0.75 cup chopped yellow onion and 0.5 cup diced red bell pepper. Sauté 4–5 minutes until softened and translucent.

Stir in 1 tbs aji amarillo paste and 2 tbs tomato paste; cook 1–2 minutes to bloom the flavors.

Deglaze the pan with 120 ml dry white wine, scraping up any browned bits. Reduce by half, about 2–3 minutes.

Add 240 ml fish or seafood stock and the reserved mussel cooking liquid (if any). Bring to a gentle simmer and reduce slightly, about 4–5 minutes.

Lower heat to medium-low and stir in 120 ml heavy cream and 2 tbs mayonnaise. Simmer gently 2–3 minutes to thicken slightly; do not boil vigorously to prevent splitting.

Season with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp smoked paprika. Add 2 tbs chopped cilantro and 2 tbs chopped parsley, and 1 tbs lime juice. Taste and adjust seasoning.

Return the cooked shrimp, calamari and mussels to the sauce, stirring to coat and warming them through for 1–2 minutes. Do not overcook seafood to avoid toughness.

For the yuca: Place 800 g peeled and cut yuca in a large pot. Cover with 1.5 liters water and add 1 tsp salt. Bring to a boil, reduce to a simmer and cook 20–25 minutes until very tender and easily pierced with a fork.

Drain yuca well. If desired, remove the fibrous core from each piece. Drizzle with a little melted butter or olive oil and keep warm.

For the rice: Rinse 1 cup long-grain white rice under cold water until the rinse runs clear. In a medium saucepan combine the rinsed rice, 2 cups water, 1 tsp salt and 1 tsp butter or oil.

Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Place the fried whole fish on a large serving platter. Spoon a generous portion of the creamy seafood special sauce and seafood medley over and around the fish so shrimp, calamari and mussels sit in the sauce.

Arrange yuca and a scoop of white rice on the side of the platter or on individual plates. Garnish with chopped cilantro, sliced red onion if using, and lime wedges.

Serve immediately so the fish remains crisp and the sauce is warm.