This Pescado a la Criolla, or Fish with Creole Sauce, is a classic dish from Colombia’s Caribbean coast. It’s simple to prepare with everyday ingredients and delivers bright, aromatic flavors. Traditionally served with a whole fried fish such as red snapper, this version uses fillets—salmon in the photos—but any firm white fish (cod, halibut, mahi mahi) works wonderfully.
What is Pescado a la Criolla?
Pescado a la Criolla consists of seared or fried fish topped with a vibrant creole sauce made from tomatoes, onions, garlic, scallions, bell pepper and warm spices like cumin and achiote. The sauce is slightly rustic but full of freshness and color. Using salmon yields tender, flavorful fillets that pair beautifully with the tangy tomato base, though you can substitute any fish you prefer.
Pescado a la Criolla Recipe
Erica Dinho
Pin Recipe
Ingredients
- 2 pounds of salmon cut into 4 pieces
- ½ teaspoon ground cumin
- ¼ teaspoon ground achiote
- Salt and pepper
- 2 tablespoon canola oil
- 2 tablespoons vegetable oil
- 1 red bell pepper diced
- 4 tomatoes diced
- 3 scallions diced
- 1 large onion thinly sliced
- 2 garlic cloves minced
- ½ teaspoon ground achiote
- ½ teaspoon ground cumin
- Salt and pepper
Instructions
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Season the salmon pieces with cumin, achiote, salt and pepper.
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Heat the oils in a large sauté pan over medium-high heat. Add the salmon and sear until golden on the bottom, about 4 minutes. Flip and cook another 4 minutes or until cooked through. Transfer the salmon to a plate, cover with foil and set aside.
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For the sauce: In a saucepan combine the oil, tomatoes, red bell pepper, onion, scallions, garlic, achiote, cumin, salt and pepper. Cook, stirring occasionally, for 6–8 minutes until the vegetables soften and the flavors meld.
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To serve: Arrange the cooked salmon on plates and spoon the creole sauce over the top. Serve immediately.
Notes
Leftovers keep refrigerated for up to 3 days. Reheat gently so the fish stays tender.
Nutrition
This recipe is versatile: easy enough for a weeknight dinner, yet attractive enough for guests. It’s a dish that can become a regular in your meal rotation. Traditional Colombian sides include coconut rice, patacones and avocado, which complement the rich sauce. For a lighter option, serve the fish with a simple green salad.
Other excellent sides to pair with creole fish are yuca fries, rice with ripe plantain, salted potatoes, or rice mixed with angel hair pasta. Any of these options will round out the meal and showcase the sauce.
This Pescado a la Criolla is hearty, satisfying and welcoming at the table—perfect any night of the week.
Buen provecho!
More easy fish recipes to try:
Breaded Fish (Pescado Aborrajado)
Fried Fish (Pescado Frito)
Fish Stew with Coconut (Sudado de Pescado al Coco)