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Fresh Catch of the Day

“Pisca Fresku”

Aruba's fresh leeward-coast catch

Total time45 min
Serves4
DifficultyMedium
SpiceMild
Meal type
Main
Region
Aruba
Prep time
25 min
Cook time
20 min
The dish

Fresh Catch of the Day

The fresh catch of the day is the plate that best captures Aruba's relationship with the sea. The island's calm, clear leeward waters on the west and southwest coast make for reliable fishing, and the day's landing might be mahi-mahi (dorado), wahoo, red snapper, grouper, or barracuda. Whatever comes in, it is cooked simply so the freshness does the talking, most often grilled over an open flame or fried whole until the skin crisps.

Caribbean and Aruban touches turn it into a local plate. Fish is marinated with lime, garlic, and a little hot pepper, and it is often finished with a Creole sauce of onion, tomato, and sweet pepper, or with a buttery garlic-and-lime dressing. Grilled mahi-mahi and wahoo are particular favourites for their firm, meaty texture, while snapper is prized fried whole.

What is on the plate

The catch is usually served with a cornmeal side and a starch. Common partners are funchi, pan bati, fried plantain, or boiled banana, often with rice and a small salad.

  • For the freshest fish, eat near the water at the fishing village of Savaneta or along the beaches of the leeward coast.
  • Many seaside restaurants display the day's catch, so ask what came in and how the kitchen recommends cooking it.

For the truest taste of the island's sea, eat your catch close to the water, grilled or fried whole, with a wedge of lime and a side of funchi.

What goes in

Key ingredients

fresh fishlimegarliconiontomatosweet pepperhot pepperbuttercooking oilsaltflour
Make it at home

How to make Fresh Catch of the Day

  1. 1

    Pat the fish fillets or whole fish dry, then season with lime juice, minced garlic, salt, and pepper. Let sit for 20 minutes.

  2. 2

    For grilling, heat a grill or grill pan to medium-high and brush lightly with oil.

  3. 3

    Grill the fish a few minutes per side until just opaque and flaking easily, basting with a garlic-lime butter as it cooks.

  4. 4

    For frying, dust a whole fish lightly with seasoned flour and fry in hot oil at about 175C until the skin is crisp and golden and the flesh is cooked through, 4 to 6 minutes per side depending on size.

  5. 5

    Meanwhile, make a quick Creole sauce by sauteing sliced onion, tomato, sweet pepper, and a little hot pepper in oil until softened, about 8 minutes.

  6. 6

    Spoon the Creole sauce over the cooked fish if using.

  7. 7

    Serve hot with funchi, fried plantain, or pan bati.

A home-style reference method; every family and kitchen has its own version.

Good to know

Fresh Catch of the Day questions

What is the fresh catch of the day in Aruba?

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It is whatever fish the local boats land that day, cooked simply so the freshness comes through. Common catches from Aruba's calm leeward waters include mahi-mahi (dorado), wahoo, red snapper, grouper, and barracuda, usually grilled or fried.

How is the catch usually cooked?

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Most often it is grilled over an open flame or fried whole until the skin crisps, after marinating with lime, garlic, and a little hot pepper. It is frequently finished with a Creole sauce of onion, tomato, and sweet pepper or a garlic-and-lime butter.

What is the fresh catch served with?

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The fish is usually served with a cornmeal side and a starch, commonly funchi, pan bati, fried plantain, or boiled banana, often with rice and a small salad. A wedge of lime is the typical finishing touch.

Where can I eat the freshest fish in Aruba?

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Eat near the water for the freshest fish, especially around the fishing village of Savaneta and along the beaches of the calm leeward coast. Many seaside restaurants display the day's catch, so ask what came in.
Keep tasting

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