Oswald Rivera

Author, Warrior, and Teacher

Category: fish (page 1 of 9)

LETTUCE-TOMATO TUNA SAUCE

September 12, 2025 / / 0 Comments

This is one of those meals that came out of necessity. I had some lettuce, a couple of tomatoes, and what could I do with them besides making an ordinary salad??  Simple, combine them with some canned tuna fish I had in the cupboard, and create a fabulous sauce. Now, this is not your typical salad or sauce. In this recipe I added one of the archetypical Nuyorican seasonings: Sasón Accent.  This is an ingredient that can be found in any Latino market or specialty store. These days you can even find it in your local supermarket. Goya foods make a good Sasón. All you do is combine it with water or chicken broth along with cornstarch as a thickener and add it to the sauce. Note that, if for some reason, the sauce is still too thin or too thick, you can add more cornstarch or water as desired.

For the recipe given you can use whatever lettuce you have on hand. It can looseleaf, chicory, romaine, escarole, arugula, even iceberg. Whatever you can find, as long as its fresh is okay.

Let me add that with canned tuna, the weight factor may depend on the brand. Some cans are 4 ounces, some are 4.5 ounces, and others are 5 ounces. The ones I used, Natural Catch White Albacore Tuna Fillets were 4.5 ounces. That was good enough for us. By the way, we served this sauce over linguine, and it was a perfect match, You’re the boss. You can pair it with rice, couscous or, serve by itself with a good crusty loaf of bread. Whichever you choose, the result will be magnificent.

LETTUCE-TOMATO TUNE SALAD

Ingredients:

1 large head lettuce of your choice (see above)
2 medium-sized tomatoes, washed and chopped
3 tablespoons olive oil
3 cans tuna, preferably albacore
Salt and ground black pepper to taste
¼ teaspoon oregano
½ cup water or chicken broth
½ teaspoon cornstarch
1 packet Sasón (see above)

Instructions:

  1. Wash lettuce leaves under cold running water and pat dry with paper towels. Finally, coarsely chop the lettuce.
  2. Heat olive oil in a saucepan or frypan over medium-high heat,
  3. Add lettuce and tomatoes and cook until lettuce is wilted,
  4. Stir in tuna. Season with salt, pepper and oregano.
  5. In a cup, combine water or chicken broth with cornstarch and Sason mix.  Add it to the sauce. Cook on medium heat for a couple of minutes, stirring frequently until desired consistency, and serve.
    Yield: 4-6 servings.

 

 

SALMÓN EMPANADO (Breaded Salmon Steak)

September 2, 2025 / / 0 Comments

In our family, we love fresh salmon whether it’s broiled, baked, or sautéed. To us, It’s one of life’s great culinary pleasures. Today’s recipe is one of the easiest ways to prepare this great seafood It’s simply breaded salmon steak. Now, salmon is often cooked as is in a butter-wine sauce but, in our crowd, we like the crunchy edge the breadcrumbs bring.

Let me add that this recipe can be prepared two ways: broiled or sautéed on the stovetop. Since it’s summer and it was a fairly hot day when we prepared the dish, we decided to cook it on the stove. Also, for the teetotalers among us, you will note that the recipe contains rum in the breadcrumb mixture, and we add wine while cooking on the stove. Do not be troubled. You will not be affected by the alcohol. You will not get a buzz. The alcohol content dissipates in the cooking.  All that remains is the flavor. So, don’t worry about Uncle Harry getting tipsy and pinching everyone’s bottom.

Final note: this recipe is from my first cookbook, Puerto Rican Cuisine in America, which is in its third printing. Enjoy the meal.

SALMÓN EMPANADO
(Breaded Salmin Steak)

Ingredients:

4 salmon steaks, about ½-inch thick
6 tablespoons olive oil, divided
3 tablespoons butter
Salt and ground black pepper to taste
1 clove garlic, peeled and minced
2 tablespoons Puerto Rican rum (white or gold)
½ cup fresh breadcrumbs
¼ cup dry white wine

Instructions:

  1. Rinse salmon steaks and pat dry with paper towels.
  2. Brush both sides of steaks with 3 tablespoons olive oil.
  3. In a small bowl, combine butter, salt, pepper, garlic, rum and breadcrumbs.
  4. Coat both sides of salmon with breadcrumb mixture.
  5. Heat 3 tablespoons olive oil in a large skillet or frypan.
  6. Add salmon and cook 3 minutes on medium-high heat. Then carefully turn over and cook 3 minutes on other side.
  7. Add wine, lower heat to medium, cover and cook 5 minutes more.
    Yield: 4 servings.

SALMON STEAK WITH CHEESE SAUCE

June 16, 2025 / / 0 Comments

A dish that is rich and delicious: Salmon Steak in a Cheese Sauce. And when I say rich, I mean salmon in a succulent sauce that even finnicky kids will like. The recipe is simple enough, season salmon steaks with salt, pepper and oregano. Then bake for 15-20 minutes. While the fish is baking, make the cheese sauce. Then serve the fish with the sauce. That’s it. A piece of cake, as they use to say in the old days. So, go at it. Amaze everyone with this delight.

Ingredients:

4 fresh or frozen salmon steaks, about 1-inch thick
Salt to taste
¼ teaspoon oregano
¼ cup butter
1 small onion, peeled and grated
2 tablespoons minced parsley

For sauce:
¼ cup butter
¼ cup flour
2 cups milk
1 package (8-oz.) American cheese, diced
1 tablespoon Worcestershire sauce

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Wash salmon steaks under cold running water and pat dry with paper towels.
  3.  Sprinkle salmon with salt, pepper and oregano. Place side by side in a greased shallow baking pan or skillet (we prefer cast-iron, but that’s relative).
  4. In a small bowl, combine butter, onion and parsley; and spread over salmon. Place in oven and bake for 15-20 minutes if fresh. Or bake 20-30 minutes if frozen.
  5.  Meanwhile, while fish is baking, melt butter in a saucepan, and stir in flour. Gradually add milk. and stir constantly over low heat until sauce bubbles and thickens.
  6.  Gradually stir in cheese until sauce is smooth.
  7.  Stir in Worcestershire sauce, and serve salmon topped with the cheese sauce.
    Yield: 4 servings.

 

SARDINAS GUISADA CON SPAGHETTI (Stewed Sardines with Spaghetti)

June 5, 2025 / / 0 Comments

 

For a great meal, Stewed Sardines with Spaghetti or, Sardinas Guisada con Spaghetti is a perfect entrée. During my boyhood in Spanish Harlem, when times were lean, this was one of our favorite go-to dishes. Born out of necessity, because it was cheap and plentiful, nothing could be better or more satisfying. Now, let me add, you have a choice here. We did this dish with spaghetti, but any pasta of choice will do, even a macaroni product like penne or rigatoni. A great combination of two cultures, Nuyorican and Italian. Or, you can forego the pasta and go with rice, or couscous, or whatever grain you prefer. Or forgo the spaghetti and, with sliced bread, make it into sandwiches. The possibilities are endless.

Let me add that, for this recipe, we include Bijol, a condiment which, like sofrito and achioto, we use for coloring and seasoning. At one time, outside of Latino neighborhoods,  bijol was hard to get. Not anymore. Today you can find it in Latino or specialty food stores and most supermarkets. If, for some reason you find this condiment, then substitute turmeric. It won’t be the same, but it’s a close second. So, enhance your horizons with this simple and enjoyable dish, and the unique and satisfying taste it offers. Also, be aware that canned sardines contain salt. So, go easy on the salt or skip it as we did and it still tasted great.

Ingredients:

1-pound package spaghetti
3 tablespoons olive oil
1 medium onion, peeled and sliced
2 cloves garlic, peeled and minced
1/2 cup water or chicken broth
1 teaspoon cornstarch
½ teaspoon Bijol (see above)
¼ teaspoon oregano
Salt and ground black pepper to taste (easy on salt, see above)
4 cans (4.4 oz.) sardines
2 tablespoons white wine

Instructions:

  1. Place spaghetti in a large pot or Dutch oven with 4 quarts water and bring to a boil. Add pasta and cook until tender, about 7-8 minutes.
  2.  Meanwhile, while spaghetti is cooking, in a large skillet or saucepan, heat oil over moderate. heat, add onion and garlic and sauté until onion is tender and translucent.
  3.  In a cup, mix water, cornstarch, bijol and oregano. Add to onion and garlic; and stir until sauce is slightly thickened.  Season with salt (if using) and pepper.
  4. Add sardines and cook about 2 minutes. Add wine and stir to combine.
  5. Drain spaghetti and serve with the sardines.
    Yield: 4-6 servings.

FISH FILLETS IN A LEMON-CAPER SAUCE

May 15, 2025 / / 0 Comments

 

In our family, Fish Fillets in a Lemon-Caper Sauce has been a constant favorite. It was so in my youth when we lived in the projects, and it is so today. It is a singular dish for us. Note that this dish can also be prepared with fish steaks. Whatever one you use, it’s an easy recipe, and it goes great our favorite side dish, rice and noodles. That doesn’t mean you can’t have it with couscous or any other combination, or just by itself with a good loaf of bread.

As to the fish fillets, you can use whatever you prefer or have on hand. This time around we did it with rockfish. But any good variety will do be it cod, haddock, perch, tilapia, snapper, catfish, etc. You won’t be disappointed. So, liven that dinner tonight with this old time favorite. It won’t disappoint.

And added note: among the ingredients, the recipe calls for salt and pepper. Capers are salty as it is. So be judicious with the salt. When we made it, we omitted the salt, and it came out just find.

FISH FILLETS IN LEMON CAPER SAUCE

Ingredients:

4 fish fillets of your choice (about 6 oz. each)
¼cup flour, or more as needed
Salt and ground black pepper to taste
¼teaspoon oregano
¼ teaspoon coriander
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons capers

Directions: 

1. Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat the butter to foaming over medium-high heat in a heavy pan or skillet.
2. Cook over medium heat on both side for 2-3 minutes until fish is firm, flaky and slightly browned, about 2-3 minutes. (do not overcook).
3. Add the lemon juice and capers. Heat for a minute more  and serve.
Yield: 4 servings.

MUSTARD SALMON (Salmόn con Mostaza)

April 28, 2025 / / 0 Comments

Salmόn con Mostaza, or Mustard Salmon is a popular entrée in our crowd. It combines two favorite ingredients in Hispanic cooking. This was always not so. Back in the island of Puerto Rico, mustard was not a regular cooking item. It was with the Puerto Rican migration to the Northeast coast, particularly New York City, that mustard came into our preview. Hot dogs and burgers with mustard filtered into our cuisine. Before long, we started experimenting with it in such dishes as Mustard Salmon.

True to our heritage, back on the block, we served it with rice, or potatoes. Today you can pair it with quinoa, or couscous, or even pasta. The possibilities are endless. So, enjoy a dish long favored by us and, now it seems, by everyone with an adventurous palate.

SALMÓN CON MOSTAZA
(Mustard Salmon)

Ingredients:

4 salmon fillets, about 6-ounce each
Juice of 2 lemons, washed and sliced thinly
1 teaspoon mustard, preferably Dijon
1 tablespoon dried oregano, crumbled
1 teaspoon olive oil
¼ cup chopped scallions

Instructions:

  1. Wash fillets under cold running water and pat dry with paper towels.
  2. Combine lemon juice, mustard, oregano, olive oil and scallions in a small bowl or cup.
  3. Place fillets in a large zip-lock bag. Add lemon-mustard mix and marinate for at least 2 hours in refrigerator. You can shake bag once or twice while marinating to distribute the flavor.
  4. Place fillets, with marinade, in a baking dish or pan (we prefer cast-iron) and bake for 12-15 minutes (depending on the thickness of the fillets) at 375 degrees F. For 1-inch fillets, 12 minutes is usually sufficient, while thicker cuts might need closer to 15 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
    Yield: 4 servings.

SIMPLE BAKED SALMON

February 27, 2025 / / 0 Comments

This is the easiest salmon recipe I know. Just simply baked with typical Nuyorican seasoning. No fuss, no bother. You can pair it with rice, any other favorite grain, or pasta. It renders a savory dish enjoyed by all—even finicky kids who don’t like fish.

SIMPLE BAKD SALMON

Ingredients:

4 salmon fillets, about 6-8 ounces each
3 tablespoons olive oil
Salt and pepper to taste
¼ teaspoon dried oregano
1 lemon, thinly sliced and seeded
1 yellow onion, peeled and thinly sliced

Instructions:

  1. Preheat oven to 450 degrees F.
  2.  Place fillets skin side down on a greased baking dish (we prefer cast iron).
  3.  Sprinkle with olive oil, salt, pepper and oregano.
  4.  Layer with onion and lemon slices. Place in the middle of the oven and bake for20 minutes or until fish flakes easily with a fork.
    Yield: 4 servings.

PESCADO EN SALSA DE CÚRCUMA (Fish Fillets in a Turmeric Sauce)

February 18, 2025 / / 0 Comments

In our culture we love fish cooked in a sauce. Usually it’s a plain lemon-butter sauce. But sometimes we like to experiment, like today’s entre, Pescado En Salsa de Cúrcuma, or Fish Fillets in a Turmeric Sauce. Simplicity itself: Just make a simple white sauce, add herbs and turmeric for richness and color; and bake the fillets in this wonderful concoction. The usual accompaniment to this dish is, you guessed it, rice. But you can pair it with pasta, like spaghetti or linguini, or penne and macaroni. The possibilities are endless This time around we paired it with wild rice, and it made for a delicious combo. For the wild rice, you cook it just like regular rice, by bringing the desired amount to a boil. Then lower heat, cover and simmer, just like rice. Except it takes longer to cook, 50 minutes or so. Its nutty, earthy flavor goes well with this fish dish.

Note that this recipe calls for water mixed with a chicken bouillon cube. You omit this step and substitute chicken broth, if you have it available.

PESCADO EN SALSA DE CÚRCUMA
(Fish Fillets in a Turmeric Sauce)

Ingredients:

4 fish fillets (cod, halibut, sea bass, tilapia, etc.), about 6-8 ounces each
3 tablespoons butter
3 tablespoons flour
1½ cups water or more as needed
1 chicken bouillon cube
Salt and ground black pepper to taste
¼ teaspoon dried oregano
¼ teaspoon dried basil
½ teaspoon turmeric or more to taste

Instructions:

  1. Preheat oven to 375 degrees F.
  2. Melt butter in an ovenproof saucepan or skillet over medium-low heat.
  3. Whisk in flour to form a thick paste; cook and stir until golden in color, about 5 to 7 minutes.
  4. Whisk in water and chicken bouillon. Season with salt, pepper, oregano and basil.
  5. Stir in turmeric, and cook and stir until thickened, about 5 minutes or more. Add more water to reach desired consistency.
  6.  Add fish fillets, cover with sauce and bake until fish flakes easily with a fork, about 10-12 minutes.
    Yield: 4 servings.

 

MUSTARD- PARSLEY BUTTER FISH

January 14, 2025 / / 0 Comments

 

This recipe is a unique way of cooking fish. It’s a mustard-parley butter mix that will enhance fish fillets like never before. And it’s so simple to make. Friends and neighbors will marvel at your cooking expertise., But there’s Nothing difficult about the dish. Just your favorite fish fillets, or what you have on hand, baked in a sumptuous mustard-parsley butter sauce. You can even try this dish over a whole fish (as long as it’s scaled and cleaned). The results will be just as good.

Let me add that in Nuyorican cooking this dish goes well with rice. You can also pair it with pasta. This time we did it with kasha, or buckwheat groats. Kasha is a specialty in Jewish cuisine. I discovered it in my young manhood and have been a fan of kasha ever since. It’s quite easy to prepare: In a medium saucepan combine 2 cups water or chicken broth with 2 tablespoons butter. Bring to a boil. Add 1 cup kasha, salt and pepper to taste. Cover, reduce heat to a simmer and cook until water is absorbed (10-15 minutes). This makes about 4 cups kasha. You can   always double the recipe for more servings.

MUSTARD-PARSLEY BUTTER FISH

Ingredients:

4 white fish fillets (cod, turbot, halibut, whiting, flounder, etc.)
½ cup (1 stick) unsalted butter, softened
1 tablespoon Dijon-style mustard
2 tablespoons minced parsley
Juice of ½ lemon (or to taste) |
Salt and ground black pepper to taste

Instructions:

  1. Preheat oven to 375 degrees F,
  2.  In a blender or food processor, combine butter, mustard and parsley. Add lemon juice, salt and pepper. Cream together until smooth and of spreading consistency.
  3.  Place fish filles in an oven proof dish (we prefer cast-iron). Spread mustard-parsley butter mix over fish and bake until fish flakes easily with a fork, about 15 minutes. Serve immediately
    Yield: 4 servings.

BACALAO CON FIDEOS (Salt Cod with Noodles)

December 23, 2024 / / 0 Comments

Hello again. This recipe is a combination of Nuyorican and Asian influences. You could it a “Fusion Dish” since, in this case, it combines Asian noodles with codfish, a favorite in Puerto Rican cooking; and ingredients such as hoisin sauce and tamari (a sauce made from soy and rice). Thus, you have two distinct categories of cuisines. So, you wonder, how did it come to this? Normally we cook cod in a tomato sauce and serve it with rice. This time around we decided, why not pair it with Asian noodles? For the latter you can use your favorite noodles such as Lo Mein or Udom noodles. If you can’t get or find these, you can always substitute linguini or other stringed pasta, even spaghetti. Where good cooking is concerned, we do not stand on ceremony.

These days you can find salt cod in your favorite store or supermarket. Also, it usually comes already boned and ready to cook. So, you don’t have to bother with removing the skin and bones after de-salting.  By that, we mean removing the salt content. There is a protocol to preparing salted codfish. By its composition, it contains a LOT of salt. Removing it is a simple procedure: You soak the cod in cold water to cover. Soaking time depends on the saltiness of the fish. The usual time is from 6 to 8 hours. The process is to leave it in a covered dish overnight. You can leave it on the counter or place in the fridge, your choice.  Then drain and rinse under cold running water. The cod is then placed in a pot of boiling water to cover and simmered gently for 15 minutes or so. Drain again and when cool, it is ready to cook. Before cooking, shred the cod or cut into bite-sized pieces.  I know, you’re saying, this is a lot of work for simply cooking the thing. But, believe me, it’s well worth the effort. Cod, when cooked, whether in a sauce or, as we do it today, combines with noodles, is a heavenly dish. Generations of folks can attest to that.

BACALAO CON FIEDEOS (Salt Cod with Noodles)

Ingredients:

1 pound salt cod, prepared for cooking (see above)
2 tablespoons olive oil
2 tablespoons hoisin sauce
1 tablespoon tamari
4 tablespoons water
2 cloves garlic, peeled and chopped
4 ounces broccoli florets
1 medium red bell pepper, rinsed and diced
1 (14-16 oz.) package Asian noodles (see above)

Instructions:

  1. In a medium skillet, heat 1 tablespoon olive oil on high heat. Mix in the hoisin sauce, tamari, water and cook for about 1 minute. Set aside.
  2. In a wok or large skillet, heat 1 tablespoon olive oil on high. Stir in the cod and garlic, Cook for 3 minutes.
  3. Add broccoli and pepper and cook for 3 minutes more. Add noodles, toss gently and stir-fry for 2 minutes.
  4. Add sauce mix from step 1 and cook for 1 minute. Serve immediately.
    Yield: 4-6 servings.

 

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