The pavilion is the most iconic dish of Venezuelan gastronomy and its cultural miscegenation. Its ingredients are said to be symbolic, as each color is supposed to represent the diversity of cultures that coexist here in one skin.
The Venezuelan pavilion is endowed with a majestic sweet-salty flavor that is the hallmark of our culinary identity. In addition, this preparation has great nutritional attributes, since it contains all the food groups in its preparation. Generally, this gastronomic creation is made up of shredded meat, white rice, black beans (beans, beans or beans) and slices (fried ripe plantain) or patacones (fried green plantain). However, as in everything there are variants … and what variants! Can you imagine the pavilion with fish?
To continue enjoying the Caribbean flavor, RecetaGratis invites you to taste this exquisite recipe with all the magic of the Venezuelan coasts: the margariteño flag. With pure coastal flavor!
4 diners 2h 30m Main course Low difficulty Additional features: Cheap cost, Boiled, Venezuelan recipes Ingredients:
- For the stuffed dogfish:
- ½ kilogram of dogfish
- 2 lemons
- 1 cup grated onion
- 3 cloves garlic, crushed
- 1½ cups of grated tomato
- ½ cup grated red bell pepper
- 1 tablespoon minced sweet pepper
- 2 teaspoons of salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 10 drops of hot sauce
- ½ cup of vegetable oil
- 2 teaspoons of onoto or carmencita (grains or powder)
- For the fried beans:
- ½ cup of oil
- ½ cup chopped onion
- 4 cups cooked beans
- 8 tablespoons of grated paper (also serves brown sugar or white sugar)
- Other contours:
- 1 cup of white rice
- 2 bananas (green or ripe)
- ½ cup of oil
- 1 pinch of salt
Steps to follow to make this recipe: 1
Pour water into a large saucepan and heat until it boils. Then add the dogfish. The cooking times of this fish They vary between one and other recipes. In some recipes the fire is extinguished, the dogfish is immersed for a few seconds in the boiling water, removed and reserved. If you do it this way, when it is time to prepare it in the pan, it will need more cooking time (around 30 minutes). In other recipes, when you boil the dogfish at first, you let it cook for at least 30 minutes. Thus, after sautéing it in the pan, you will only need approximately 5 minutes of cooking.
Whether you run the dogfish for a few seconds in water or let it cook for a long time, then you must let all the water drain and reserve.
Grate or chop the vegetables julienne style, depending on your preference. For fried beans, you should reserve half a cup of onion, cut into julienne strips. In the case of garlic, mash it. Reserve everything.
Scrape the skin off the dogfish with a knife until it is removed.
Trick: If you bought a whole dogfish, first cut and discard both the fins and center bone, and then scrape the skin off.
Subsequently, rub a lemon over the meat of the fish to eliminate the ammonia smell and let it rest for approximately 10 minutes. Then rinse slightly under the tap.
Trick: If the smell is very strong, you can wait up to 30 minutes.
Cut the shark into squares or crumble. If you cut it into squares, when you take it to the pan you will have to stir it to shred. On the contrary, if you crumble it, then you must stir carefully so as not to create a dough.
Trick: You can cover the shark meat with buttermilk or lemon juice for a few minutes, to eliminate the smell of ammonia.
Make a pan with oil and wait until it is hot. Add the onotoCook until it boils and immediately remove it from the heat. Strain the oil, discard the seeds and reserve the liquid in a container.
Heat more oil in the same pan. Step followed, add the onion and garlic. Cook until both are wilted (softened and browned). Allow approximately 4-5 minutes.
Add the tomato, paprika and sweet pepper. Cook for 5 to 7 minutes or until the vegetables from the margariteño pavilion are tender.
Subsequently, add the fish along with the salt, pepper, Worcestershire sauce and hot sauce. Apply medium-high heat and wait until it boils. At this point, stir the fish constantly until minced. Remember if you already minced it from the beginning you only need to stir a little to not create a dough (mazacote). Apply low heat. Reservation.
Trick: In total, calculate about 30 minutes of cooking if at first you only cooked a little (you dipped for seconds) or 5 minutes if at first you cooked for a long time (30 minutes). In any case, wait until you notice that the preparation dries.
Now prepare the fried beans. In another skillet, pour a splash of oil and wait until hot. Add the onion and fry until golden brown (caramelized onions). Wait about 8 minutes and add the beans (beans). Stir constantly for 2-3 more minutes.
Trick: Preferably prepare the beans the day before. If not, leave the beans to soak the night before.
Meanwhile, on the other burners, prepare the white rice and the fried plantains or if you prefer patacones or tostones.
The time for sweetness has arrived! Now you will give this dish the typical Venezuelan flavor that is the salty-sweet combination. For this, add the grated piloncillo to the beans (also serves brown sugar or white sugar) and incorporates completely. Stir constantly for another 10 to 15 minutes or until the preparation is slightly consumed but without completely losing its juiciness.
The traditional Creole pavilion is accompanied by white rice, fried plantain slices fried (pavilion with railing) or green plantain tostones, some even put fried egg on top (horse pavilion). Others prefer to taste the pavilion without meat but with aubergines (vegetarian pavilion), while some accompany this dish with baked or boiled bananas. In the case of margariteño flag, a regional variant of the classic pavilion, fried meat or roast beef is replaced by a dogfish stew. Pure taste of eastern Venezuela!
I invite you to taste the Venezuelan coastal flavor! A very complete, nutritious and … tasty dish! Perfect for those who expend a lot of daily energy or who want to stay well nourished. Remember that we love that you share your culinary experience with us, that's why we greatly appreciate your comments and if you add a photo … even better!
If you liked the recipe of Margariteño pavilion, we suggest you enter our category of Dogfish Recipes. You can also visit a selection of the best Venezuelan recipes.