Gaby Melian's Pescado Sudado

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I LOVE FISH. I grew up eating fish filets in many forms, usually baked and sometimes dredged in flour and pan fried. Most people avoid cooking fish at home for fear of messing up the kitchen or not knowing where to start. This is why I know you will love this recipe, simple and delicious and done in about 15 minutes. Pescado Sudado, sometimes also called Sudado de Pescado, literally means “sweaty fish” and that is what it is. Onions, green peppers, garlic, tomatoes and a very special ingredient: Jacobsen Salt Co. x Spanish Town Kitchen Caribbean Jerk Sea Salt. The newest JSC collaboration, featuring Spanish Town Kitchen’s Raymond's Jerk Spice Rub, black lime, organic coconut sugar, and Jacobsen Salt Co. Kosher Sea Salt, adds a warm-sweet-spicy balancing act of flavor to your dish.

If you’re hesitant to buy fish, a great place to start is to find a good fishmonger. Feel free to ask them questions about the fish and the best ways to cook it. I also recommend cooking it the same day you purchase it. If you buy your fish at the supermarket, remember that there is often a fishmonger there too who can help you choose the best cut.

Once you’re cooking, how do you know when your fish is done? Many chefs will agree that fish is done when it looks opaque inside, but I use a thermometer or a trussing needle (my grandma’s trick) to test the inside temperature. I like to stop cooking when the internal temperature reaches between 120-125°F. The FDA suggests 145°F but that will give you dry fish. When in doubt, just cook it a little bit longer, as this recipe keeps your fish moist at all times.

Recipe and Photos by: Gaby Melian



Salt your fish on both sides using Jacobsen Salt Co. Pure Kosher Sea Salt.

Heat the oil in a large skillet over medium high heat. Add the onion, and let it cook for about a minute stirring often until it gets a bit softer, add the green peppers and garlic, continuing to stir gently for about a minute.

Add the chopped tomatoes, stir and cook for another 30 seconds. Add 2 tablespoons of Caribbean Jerk Sea Salt and stir gently to mix.

Place the fish on top of your onion mixture then add about 1 cup of broth bringing it to a gentle boil (this will happen quickly). Lower the heat and cover it with a lid. You can baste the fish with a spoon a couple of times during the cooking process.

Depending on how thick your fish pieces are, it may take more or less time. A good rule is 7 minutes per inch of fish thickness. After 5 minutes, flip the fish pieces very gently and cook it for another 3 more minutes until done. Finish with a sprinkle of the chopped cilantro. Serve alongside some white rice.


Keep Cooking. Be Happy.



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