Pescado a la Chorrillana


  • Preparation and cook time 35 minutes
  • Serves 4-6 (depending on the appetites at the table)


  • 6 Filets of white fish.
  • Lime juice
  • Flour
  • ½ cup of vegetable oil
  • 2 medium onions that are cut into thick slices
  • 2 cloves of finely chopped garlic
  • 2 peeled and deseeded tomatoes. (cut into small pieces)
  • Yellow chili/pepper, ground to your particular taste


  • Season the filets of fish, flower them and then fry them in a pan with hot vegetable (once the fish is fried put them aside in a covered bowl so they don’t lose to much of their temperature)
  • Heat up more vegetable oil and fry the onion in it. Continue to cook the onion until it is light in color.
  • Add the ground chili/pepper, chili/pepper strips, tomato and cilitro to the pan with the onions. Stir and season everything.
  • Once everything is mixed well pour it over the fried fish.
  • Pour some limejuice over everything.
  • Server this dish with rice and potatos.