Colombian Mojarra with Pineapple-Cimarron Hogao and Black-Eyed Pea Rice

Name: Colombian Mojarra with Pineapple-Cimarron Hogao and Black-Eyed Pea Rice
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: colombiana
Ingredients: 21 oz mojarra fillets; 2 tbsp lime juice; 4 cloves garlic; 1 tsp ground cumin; 1 1/2 tsp salt; 1 tsp black pepper; 3 tbsp vegetable oil; 1 cup long-grain white rice; 1 cup cooked black-eyed peas; 2 cups water; 3.5 oz red bell pepper; 1 cup scallions; 1 1/4 cups fresh pineapple; 1 1/2 cups ripe tomato; 2 tbsp cimarron herb; 1 tsp annatto or paprika; 2 tsp grated panela or brown sugar; 1/2 cup fish stock or water; 2 tbsp fresh cilantro

An original Colombian-inspired recipe featuring golden pan-seared mojarra fillets topped with a sweet-savory hogao made with fresh pineapple, tomato, scallions, and cimarron herb, served over tender black-eyed pea rice with bell pepper. The result is a homey, vibrant dish with balanced freshness, natural sweetness, and classic Colombian flavor.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

600 g mojarra fillets (without espinas, en 4 porciones)
30 ml lime juice (for sazonar the pescado)
12 g garlic (chopped; divided)
2 g ground cumin (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
45 ml vegetable oil (divided)
200 g long-grain white rice (enjuagado)
170 g cooked black-eyed peas (escurrido si viene en conserva)
480 ml water (for cocinar the arroz)
100 g red bell pepper (diced small, divided)
80 g scallions (chopped, divided)
180 g fresh pineapple (diced small)
240 g ripe tomato (chopped)
10 g cimarron herb (chopped finely)
2 g annatto or paprika (for color and aroma)
8 g grated panela or brown sugar (for balancear the acidez)
120 ml fish stock or water (for the hogao)
8 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

438 kcal

Calories

32 g

Protein

38 g

Carbs

17 g

Fat

4 g

Fiber

34 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Fish

Instructions

1
1. Season the mojarra fillets with the lime juice, half of the chopped garlic, 1/2 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let them rest in the refrigerator for 15 minutes while you prepare the rest.
2
2. For the rice, heat 1 tablespoon oil in a medium pot over medium heat. Add half of the scallions and half of the red bell pepper, and sauté for 2 to 3 minutes until slightly softened.
3
3. Stir in the white rice and cook for 1 minute to lightly toast it. Add the water, 1/2 teaspoon salt, and the cooked black-eyed peas. Once it comes to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed and the rice is tender.
4
4. Turn off the heat, let the rice rest covered for 5 minutes, then fluff it with a fork so the grains stay separate and the peas are evenly distributed.
5
5. While the rice cooks, make the hogao. Heat 1 tablespoon oil in a wide skillet over medium heat. Add the remaining scallions, remaining red bell pepper, and remaining garlic; sauté for 3 minutes.
6
6. Add the chopped tomato, fresh pineapple, cimarron herb, annatto or paprika, grated panela, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the fish stock or water. Cook for 10 to 12 minutes, stirring occasionally, until you have a thick, glossy, spoonable hogao.
7
7. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. When hot, cook the mojarra fillets for 3 to 4 minutes per side, depending on thickness, until golden and just cooked through. If you prefer to finish them in the oven, transfer them for 3 to 4 minutes at 400 °F / 200 °C after searing.
8
8. Taste the hogao and adjust the salt if needed. Turn off the heat and stir in the chopped fresh cilantro for a bright herbal finish.
9
9. Serve a bed of black-eyed pea rice on each plate. Place a mojarra fillet on top and finish with a generous spoonful of pineapple-cimarron hogao. Serve immediately.

Chef tips

For better fish texture, pat it very dry before searing. The pineapple should be ripe but still firm so it holds its shape in the hogao instead of breaking down completely.

Substitutions

You can use tilapia if mojarra is unavailable. Cimarron herb can be replaced with cilantro plus a little extra scallion, though the flavor will be less traditional. If you do not have panela, use brown sugar.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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