Discover the freshest catch and top-rated fishing experiences on the west coast of Puerto Rico at Simply Caught Seafood in Aguada. This local gem not only serves wild-caught snapper, grouper, mahi-mahi, and lobster straight from the Caribbean Sea, but also offers guided fishing charters and deep sea fishing trips for anglers of all levels. Whether you're craving a true boat-to-table meal or want to book a fishing charter in Aguada, offshore jigging adventure, or inshore reef fishing trip, Simply Caught connects you directly to the ocean’s best. Perfect for foodies, families, and fishing enthusiasts, it's your one-stop destination for fresh seafood and unforgettable fishing charters in Puerto Rico.
🇵🇷 Recipe 1: Pargo Frito (Whole Fried Snapper)
Fresh from the boat – ideal for locally caught deep-sea snapper!
Keywords: fresh-caught fish, fishing charter catch, boat-to-table, Caribbean reef fish, whole snapper, dockside seafood, sustainable catch, day trip catch
Ingredients:
1 whole deep water snapper (1.5–2 lbs), scaled and cleaned (best when freshly caught on a local charter)
4 cloves garlic
1 tsp sea salt
1 tsp black pepper
1 tsp oregano
1 tbsp olive oil
1 lime (for juice and garnish)
1 cup all-purpose flour (optional, for crispy finish)
Vegetable oil (for frying)
Instructions:
Prep the Fish:
Score your freshly caught snapper on both sides.
In a mortar and pestle, mash garlic, salt, pepper, oregano, and olive oil into a seasoning paste.
Season:
Rub the mixture inside and out for deep flavor.
Let marinate for 30–60 minutes (ideal while prepping your dockside meal after a charter trip).
Fry:
Heat oil in a large skillet (enough to shallow-fry).
(Optional) Lightly flour the fish for a crispy crust.
Fry until golden and crispy (5–7 minutes per side depending on thickness).
Serve:
Squeeze fresh lime juice over the top.
Serve with sides like Puerto Rican rice, tostones, or pan de agua—great for a beachside meal after a fishing trip.
🇵🇷 Recipe 2: Pargo en Escabeche (Pickled Snapper in Vinegar Sauce)
A traditional recipe perfect for preserving your charter-day catch!
Keywords: fresh fillets, sustainable seafood, boat-to-plate, locally sourced snapper, deep water catch, fish preservation, coastal cuisine, Puerto Rico fishing charter
Ingredients:
2 lbs snapper fillets or chunks (ideal for fillets from deep-sea charter trips)
1 cup olive oil
1 large onion, thinly sliced
5 garlic cloves, sliced
1 cup white vinegar
1 bay leaf
8-10 whole black peppercorns
½ tsp oregano
1 tsp salt
1 small jar sliced pimentos (optional)
2–3 olives (optional)
Instructions:
Cook the Fish:
Lightly season your charter-caught snapper.
Pan-fry in olive oil until golden, then rest on paper towels.
Make the Escabeche:
In the same pan, sauté onions and garlic.
Add vinegar, spices, pimentos, olives, and simmer to create a tangy marinade.
Marinate:
Place fried fish in a shallow glass dish.
Pour warm escabeche sauce over it.
Chill for several hours or overnight. A perfect way to enjoy the flavor of the day’s catch the next day.
Serve:
Serve cold with crusty bread or boiled root veggies like yuca or ñame.
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