Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Piska Kriyoyo (Creole-style spiced fish pan-fried and served in a tangy tomato-pepper sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 4 fish fillets, approx. 6 oz (170 g) each (red snapper, kingfish, or similar), skin on or off as preferred
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour for dredging
- 1/4 cup (60 ml) vegetable oil for frying (plus extra if needed)
- 1 tbsp (15 ml) olive oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 2 cloves garlic, minced, about 6 g
- 1 medium tomato, diced, about 5 oz (150 g)
- 1/2 red bell pepper, sliced, about 3 oz (90 g)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional for heat), about 20 g
- 1 tsp (5 ml) dried oregano or 1 tbsp (15 ml) chopped fresh thyme
- 1/2 cup (120 ml) fish stock or water
- 1 tbsp (15 ml) white vinegar or additional lime juice
- 1 tsp (5 ml) sugar
- 1 tbsp (15 ml) chopped fresh cilantro for finishing
- Salt and black pepper to taste

Instructions

1. Rinse fillets and pat dry. Marinate briefly with 2 tbsp (30 ml) lime juice, 1 tsp (5 ml) salt, and 1/2 tsp (2.5 ml) pepper for 10 minutes. Dredge each fillet lightly in 1/2 cup (60 g) flour, shaking off excess.
2. Heat 1/4 cup (60 ml) vegetable oil in a large skillet over medium-high heat. Fry fillets 3–4 minutes per side, until golden and cooked through. Transfer to a plate and keep warm.
3. In a separate pan, heat 1 tbsp (15 ml) olive oil over medium. Sauté onion and bell pepper until softened, about 4 minutes. Add garlic, diced tomato, chopped Scotch bonnet (if using), and oregano or thyme; cook until tomatoes break down, about 5 minutes.
4. Stir in 1/2 cup (120 ml) fish stock, 1 tbsp (15 ml) white vinegar, and 1 tsp (5 ml) sugar. Simmer the sauce 3–5 minutes to meld flavors and reduce slightly. Taste and adjust salt and pepper.
5. Return the fried fillets to the pan, spoon the sauce over them, and warm together 1–2 minutes so the fish soaks up the sauce. Finish with chopped cilantro and serve immediately with rice, funchi, or plantains.