Pargo de La Libertad

This coastal classic traces its roots to seaside towns where the day’s catch meets lively markets and home kitchens. The style emphasizes bright citrus, a sun-colored annatto hue, and a quick pan sauce that flatters the flaky fish without hiding the ocean’s character. What follows is a streamlined, home-cook-friendly approach that captures the spirit of a beachside fonda: crisp-edged fish, a gently spiced sofrito, and simple sides that round out the plate.

Ingredients

• pargo (whole, cleaned and scaled)
• lime
• garlic
• salt
• black pepper
• achiote paste
• cumin
• oregano
• olive oil
• onion
• tomato
• bell pepper
• cilantro
• plantain
• yuca
• rice

Preparation

1. Pat the fish dry thoroughly, then make shallow diagonal slashes on both sides to help the seasoning penetrate and to promote even cooking.
2. In a small bowl, combine the juice of one lime, finely grated garlic, a generous pinch of salt, a few twists of black pepper, a spoon of achiote paste, a pinch of cumin, a pinch of oregano, and a drizzle of olive oil. Stir into a thick, spreadable paste.
3. Rub the paste all over the fish, working it into the slashes and cavity. Marinate for about 30 minutes while you prepare the aromatics and sides.
4. Thinly slice the onion and bell pepper, chop the tomato, and roughly chop some cilantro for finishing.
5. Peel and slice the plantain. Peel and cut the yuca into even batons. Rinse the rice until the water runs clearer.

Cooking Process

Pan-sear and sauce

1. Set a large, sturdy skillet over medium-high heat and coat the surface with olive oil.
2. Lay the fish in the hot pan and cook undisturbed until the underside is deeply golden and releases easily, about 6–8 minutes depending on thickness. Turn carefully and cook the second side to the same color, about 6–8 minutes.
3. Transfer the fish to a warm plate. Lower the heat to medium, add a little more olive oil, then add the sliced onion and bell pepper. Cook until softened and lightly sweet.
4. Stir in the chopped tomato, then a touch of minced garlic, a small dab of achiote paste, a pinch of cumin, a pinch of oregano, a pinch of salt, and a pinch of black pepper. Splash in a spoon of water if the pan looks dry, and simmer to a spoonable consistency, about 5 minutes.
5. Return the fish to the pan, spoon the sauce over it, and warm through for 1–2 minutes. Sprinkle with chopped cilantro.

Sides

1. For the plantain: heat a thin layer of olive oil in a skillet over medium. Fry the slices until golden on both sides, about 3–4 minutes per side. Drain and season lightly with salt.
2. For the yuca: cook in gently simmering water until the pieces are just tender and edges turn slightly translucent. Drain well and finish with a drizzle of olive oil and a pinch of salt.
3. For the rice: cook by your preferred method until fluffy.

How to Serve and Enjoy

Set the fish on a platter and spoon the pan sauce over the top. Add the fried plantain, warm yuca, and a mound of rice. Finish with wedges of lime for squeezing at the table. The brightness of the lime, the gentle heat of the pan sauce, and the sweet savor of the fried plantain balance each other; take a little of each element in every bite.

Chef’s Tips

• For extra color, rub a touch more achiote paste into the slashes just before searing.
• If the pan runs dry, add a spoon of olive oil to keep the aromatics glossy and prevent scorching.
• Taste the sauce and adjust with a pinch more salt or black pepper at the end.
• Serve promptly; if you need to hold briefly, keep the fish warm and the sides covered, then add fresh cilantro and a squeeze of lime right before eating.