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.