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Tapado de pescado is a flavorful Honduran specialty soup featuring ingredients such as white fish (snapper, haddock, bass), coconut milk, plantains, yucca, squash, yams, onions, and seasonings. The soup has a slightly sweet flavor due to the usage of coconut milk, and a creamy texture due to the richness of various vegetables.
Tapado de pescado is so popular that the indigenous Hondurans known as Garifunas usually sell it to tourists on local beaches.
A regional specialty of León, arroz con pescado is a savory dish that consists of rice, shredded fish, and tomatoes. The combination is typically further enhanced with the addition of spearmint and bitter oranges. Common snook (known as róbalo in Nicaragua) or snapper are among the most common choices of fish used for this Nicaraguan delicacy, although other varieties of marine or freshwater fish may also be used.
The dish is usually accompanied by a side of cooked green plantains and fresh salad, and it is traditionally enjoyed during Semana Santa (Holy Week), the week before Easter.
Originating from the Lago de Yojoa region, fried Yojoa fish is a traditional dish. The fish is seasoned with salt and spices and it's left to marinate overnight. The next day, it's deep-fried and traditionally garnished with pickled red cabbage, pickled onions, and lime slices, while deep-fried plantains, also known as tajaditos, make for an excellent side dish.
The Yojoa fish has a slightly sweet flavor, which distinguishes it from other types of fried fish, and the marination process ensures that the flesh becomes delicious, flaky, and easily pulled off the bones.
Pargo relleno is a traditional fish dish that's popular in Cuba and Costa Rica. It consists of a stuffed red snapper. The fish is seasoned with salt, pepper, lemon juice, and garlic. It's covered with onions and rings of green pepper, and then it's marinated for a couple of hours.
The stuffing is made with shrimps, lobster meat, ham, and onions. The snapper is stuffed, then cooked in the oven, and during the cooking, it's frequently brushed with oil or butter. Due to the size of the fish and the rich stuffing, pargo relleno is usually prepared for larger groups of people.
Tapou is a creamy fish-based stew originating from Belize. Apart from the fish, the soup can contain a wide range of ingredients such as coconut oil, garlic, onions, bell peppers, ginger, tomatoes, coconut milk, achiote paste, orange juice, lime juice, green bananas, cassava, potatoes, plantain, shrimps, cilantro, and various spices.
The fish is typically dredged in flour and fried until crisp, then combined with the stew. It is recommended to serve tapou with rice, Marie Sharp's hot sauce, and lime wedges on the side.
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Serre la sus is one of the native dishes of the Garifuna peoples living in Belize. It is a hearty and rich fish soup that is enjoyed by numerous locals and tourists. The fish is simmered in a combination of coconut milk, onions, and selected seasonings until it is ready to be consumed.
When served, serre la sus is usually accompanied by cassava bread with fresh plantains.
Boil up is one of the national dishes of Belize consisting of boiled fish, eggs, vegetables, and bread dumplings. The dish is served as it is, without the broth that it has been cooked in, and is sometimes served with a lime wedge on the same plate.
It is recommended to pair the dish with a bowl of onion soup and a glass of cold beer on the side.
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