Chasing Tarpon in Belize

I recently spent some time fly fishing in Belize, where I got to chase tarpon, one of my favorite species. I can’t quite explain why I’m so obsessed with these fish, but it’s the third country in which I’ve had the pleasure of targeting them. And it wouldn’t be a Game Girl Gourmet trip without diving into the culinary side of travel and fishing.

Exploring Belizean Food Culture

While in Belize, I spent some time exploring the local food culture and the unique flavors that make it so special. Belizean cuisine reflects its people, rich with Caribbean, Latin, and Creole influences. Dishes are often built on simple, soulful ingredients like coconut milk, thyme, allspice, and a seasoning paste called recado, made from annatto seeds that give many stews their signature red color.

Stewed chicken is one of the most popular dishes in Belize. It’s hearty, comforting, and served almost everywhere, from beachside cafés to family kitchens. And while stewed fish is something I’ve never attempted, I was inspired by the bold, warm flavors of that dish to recreate something similar when I got home.

A Belize-Inspired Approach to Stewed Fish

Another thing I love about Belizean food is how even the simplest sides, like black beans and rice, carry their own identity. While Costa Rica’s version, known as gallo pinto, is flavored with Salsa Lizano, Belize’s take leans heavily on coconut milk and slow-simmered black beans. Together with a dish like this, stewed fish becomes the kind of meal that tastes like a warm afternoon by the water, uncomplicated but full of heart.

For this recipe, I used pan-seared redfish, but you could use any firm white fish you have on hand. Snapper, grouper, or mahi all work beautifully. The sauce comes together quickly, so it’s perfect for those days when you want something satisfying but easy to throw together.

Cooking Offshore or at Home

If you want to make this dish offshore, it’s as simple as packing a few essentials like canned coconut milk, tomato paste, and your pre-mixed seasoning blend of thyme, allspice, salt, and pepper. It’s a one-pan meal, perfect for the galley. Serve it over coconut rice and black beans and you’ll have a taste of Belize that’s just as good at anchor as it is on land.

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Ingredients

Redfish Fillets

• Avocado oil for cooking
• Salt and pepper to taste

For the Sauce

• 2 tbsp. butter
• 1 yellow onion, diced
• 1 bell pepper
• 1 packet chicken bouillon
• 1 packet Sazón Goya con Azafrán
• 1 tsp. garlic powder
• 1.5 tbsp. achiote
• 1 tbsp. brown sugar
• 1/2 lemon, squeezed
• 2 cups seafood stock
• 2 tsp. Worcestershire sauce

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Instructions

1. Season the redfish fillets with salt and pepper. Heat avocado oil in a large skillet over medium-high heat. Sear the fillets for two to three minutes per side, until lightly golden and just cooked through. Remove from the pan and set aside.
2. In the same pan, melt butter over medium heat. Add the diced onion and sliced bell pepper, and sauté until softened and fragrant, about five minutes.
3. Add the seafood stock, chicken bouillon, Sazón Goya, garlic powder, achiote paste, brown sugar, Worcestershire sauce, and fresh lemon juice. Stir well to combine and bring to a gentle simmer. Let cook for 10 minutes to allow the flavors to meld. Carefully transfer the sauce to a blender and blend on high until smooth and creamy.
4. Return the sauce to the pan and add the seared fish fillets back in, spooning the sauce over the top. Simmer for another two to three minutes to warm through. Serve with coconut rice and black beans for a true taste of Belize.

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