Pescado a la Plancha (Grilled or Seared Fish)
Pescado a la plancha is one of those simple, go-to dishes that never gets old! It’s quick, flavorful, and exactly what I make when I want something fresh and satisfying without turning dinner into a whole production. A hot grill, a good piece of fish, and a quick marinade are all you need.
I cook fish a lot, and while a skillet will always work, I genuinely love making fish on the grill or plancha whenever I can. That high heat adds a subtle smokiness and a lightly crisp exterior that you just don’t get the same way in a pan, and it cooks incredibly fast.
You can absolutely make pescado a la plancha in a frying pan or griddle, and I do that too when needed. But if you have access to a grill or plancha, I always recommend using it!
What is pescado a la plancha?
Pescado a la plancha simply means fish cooked on a hot, flat surface, like a plancha or griddle. It’s a common preparation across Latin America and Spain, known for its simplicity and ability to highlight the natural flavor of the fish.
In places like Ecuador, it’s often served with onions cooked right alongside the fish and paired with classic sides like rice or patacones.
Why You’ll Love This Ecuadorian Grilled Fish a la Plancha
- Fast and weeknight-friendly! Fish cooks quickly, and this recipe comes together in under 20 minutes from start to finish, making it perfect for busy days.
- Flexible with any fish you have. You can use almost any firm or flaky fish fillet, so this works just as well with local catches as it does with grocery store staples.
- Simple marinade, big flavor. A short ingredient list of just garlic, citrus, mustard, and oregano adds just enough flavor without overpowering the fish.
- Healthy without feeling boring! It’s light, protein-packed, and naturally gluten-free, but still satisfying and full of flavor.
- Perfect for mixing and matching sides. Pescado a la plancha pairs well with everything from rice and lentils to fried plantains and fresh salads.
Ingredient Notes
- Fish fillets: Use corvina, hake (merluza), sole (lenguado), sea bream, tilapia, cod, snapper, mahi mahi, tuna, or halibut. Fresh is best, but well-thawed frozen fish works too.
- Garlic: Fresh crushed garlic adds the most flavor, but garlic powder works in a pinch.
- Lime or lemon juice: Adds brightness and helps balance the richness of the fish.
- Mustard: Any type works! It adds subtle tang and helps the marinade cling to the fish.
- Dried oregano: Classic and earthy, especially common in Latin marinades.
- Oil: Olive oil for flavor or a neutral, high-heat oil like avocado or sunflower oil.
- Salt and pepper: Season generously with salt and pepper.
- Optional spices: Cumin or paprika add warmth and depth if you want to switch it up.
- Onion: Sliced white or yellow onion is optional but highly recommended for serving.
Variations & Substitutions
- Smoky Flavor: Use smoked paprika for a subtle smoky note if you’re cooking indoors.
- Whole Fish: Cook a whole cleaned fish instead of fillets, adjusting cook time as needed.
- Fresh Herbs: Add fresh herbs like cilantro or thyme to the marinade for extra aroma.
Tips for Success
- Start with a very hot surface. Whether you’re using a grill, plancha, or pan, it needs to be fully heated before adding the fish to prevent sticking and encourage a good sear.
- Don’t move the fish too soon. Let the fish cook undisturbed for a few minutes so it naturally releases from the surface before flipping.
- Cook onions alongside, not on top. Adding onions to the side of the fish lets them soften and caramelize without steaming the fillets.
Servings Suggestions
Ecuadorian grilled or seared fish a la plancha is best served hot, straight off the grill or pan, with lime wedges and a sprinkle of fresh herbs. I love pairing it with patacones, white rice, lentil menestra, sliced avocado, or curtido or pickled onions. You can also serve it paired with a fresh garden salad as a light lunch or dinner.
Storage Suggestions
Store leftover fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or enjoy it cold flaked over salads.
Frequently Asked Questions
Can I make pescado a la plancha without a grill or plancha?
Yes, a regular frying pan or stovetop griddle works perfectly well. You’ll still get a nice sear as long as the pan is hot and lightly oiled.
Do I need to marinate the fish ahead of time?
Not at all. You can rub the marinade on the fish and cook it immediately once the surface is hot, which is how it’s often done.
How do I know when the fish is done?
The fish should be opaque and flake easily with a fork. Cooking time will vary depending on thickness, but most fillets only need a few minutes per side.
Pescado a la Plancha (Grilled Fish)
Ingredients
- 2 medium to large fish fillets you can use type of fish, including corvina, hake (merluza), sole (lenguado), sea bream, tilapia, cod, snapper, mahi mahi, tuna, halibut, etc
For the easy marinade:
- 2 garlic cloves crushed – can also replace with 2 teaspoons of garlic powder
- 1 tablespoon of lime or lemon juice
- 1 teaspoon of mustard any kind of mustard will work
- ½ teaspoon of dried oregano
- 1 tablespoon of oil can use olive oil or a neutral high heat resistant oil like avocado oil or sunflower oil
- Salt and pepper
- Additional optional spices: cumin, paprika, etc
For the plancha, griddle or pan:
- 1 tablespoon of oil
- 1 white or yellow onion sliced – optional but recommended
To serve:
- Freshly chopped parsley or other fresh herbs – optional
- Lime wedges
Recommended side dishes:
Instructions
- Mix the ingredients for the fish marinade.
- Rub the marinade over the fish fillets and let them marinate just for a few minutes while the grill, griddle or pan gets hot.
- Heat the plancha or griddle, you can also use a frying pan to make a seared version of pescado a la plancha. Brush the griddle with some oil or add a small amount of oil to the frying pan.
- When the griddle or pan is hot, add the fish fillets and cook for a few minutes on each side.
- Add the onions on the sides of the fish, you can add them from the start, after you flip the fish, or cook them at the end if you do not have enough space.
- Follow the same instructions if cooking the fish in a skillet or pan.
- Serve the grilled fish fillets with lime wedges, fresh chopped herbs on top, and your choice of side dishes.
Notes
- A la plancha means to cook something on a hot flat surface (a plancha), there are specialty planchas that you can place on top of a hot grill. You can also use a griddle on the grill, on the stovetop, an electric indoor flat grill surface or even a frying pan to make this fish a la plancha recipe.
- Most of the time, pescado a la plancha will consist of fish fillets, but you can also cook a whole fish a la plancha.
- The fish does not need to be pre-marinated, you can rub the marinade on the fish and cook the fish as soon as the griddle or plancha is hot enough.
- In Ecuador, we usually add some onion slices to the plancha and serve them with the fish.
Photos the step by step preparation process for fish or pescado a la plancha:
More Fish Recipes to Try
Discover more from Laylita's Recipes
Subscribe to get the latest posts sent to your email.
It was delicious