Pescado a la Santa Barbara (Santa Barbara-style fish)
- ▪︎1 medium snapper (or other fish)
▪︎Juice of 2 lemons.
▪︎1 tablespoon of salt.
▪︎1 pinch of ground pepper.
▪︎5 tablespoons of wheat flour.
▪︎1 cup coconut milk (optional)
For the Creole sauce:
▪︎2 Kg of ripe tomatoes
▪︎2 cloves of garlic
▪︎1 large onion
▪︎1 green pepper or chili peppers
▪︎Grated turmeric and ginger
▪︎Parsley
▪︎1 tablespoon of sugar
▪︎oil
▪︎salt
Tomato sauces give the most authentic Cuban touch to the flavor of island cuisine. Santa Barbara is identified in the popular creed with the intense red color. Hence the association of the name with the nature of this typical dish of the Cuban Orient.
Fish a la Santa Bárbara.
Cut the fish into wheels. Marinate the fish for half an hour with salt, pepper and lemon juice.
Bread the fish with wheat flour. Heat a little fat in the pan and brown the fish on both sides.
To make a Creole sauce, you have to cut the vegetables, brown the pepper, garlic and onion in oil. Add the pepper, ginger and turmeric, and continue to brown for a few seconds. Finally add the tomatoes and a little salt and cook for 30 minutes. Then grind everything in the blender. Then add the sugar and simmer for another 10-15 minutes.
Finally add this Creole sauce (and coconut milk) to the fried fish. Let it simmer for about 15 more minutes, before serving a very Cuban fish.
Coconut milk is used more traditionally in the far east of Cuba. This recipe comes from the popular culture of Guantanamo.
Enjoy your meal this Sunday.
