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Homemade Albondigas de Pescado (Dominican Fish Balls) recipe photo

Albondigas de Pescado (Dominican Fish Balls)

These Albondigas de Pescado are a delicious seafood treat! Crispy on the outside, tender on the inside, and bursting with Caribbean flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Caribbean, Dominican
Ingredients Equipment Method Notes

Ingredients
  

For the Fish Balls:
  • 1 small white onion finely chopped
  • 1 bell pepper finely chopped
  • 2 cloves garlic minced
  • 2 sprigs parsley chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper freshly cracked
  • 1 pound white fish filet fresh, skinned
  • 1 cup breadcrumbs store-bought or homemade
  • 1 tablespoon vegetable oil for greasing hands
  • 2 tablespoons olive oil for cooking
  • 1 teaspoon bija (annato, achiote) powder
For the Sauce:
  • 1 large white onion cut into strips
  • 2 cloves garlic crushed
  • 4 large tomatoes cut into cubes
  • 2 sprigs parsley for garnish
  • 1 teaspoon salt for seasoning the sauce
  • 3 limes cut into wedges for serving

Equipment

  • Mixing Bowl
  • Knife and cutting board
  • Skillet or frying pan
  • Spatula
  • Serving platter

Method
 

Preparation Steps:
  1. Start by finely chopping the small white onion, bell pepper, and garlic cloves. In a mixing bowl, combine the chopped vegetables with the fresh fish, salt, pepper, and parsley. Use your hands to mix everything together until well combined.
  2. Incorporate the breadcrumbs into the fish mixture, adding more if necessary until the mixture holds together well. It should be moist but not overly wet.
  3. Lightly grease your hands with vegetable oil to prevent sticking. Take a small amount of the fish mixture and roll it into a ball about the size of a golf ball. Repeat until all the mixture is shaped into balls.
  4. In a skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the fish balls in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.
  5. While the fish balls are cooking, prepare the sauce. In another skillet, add a little more olive oil if necessary and sauté the large white onion, crushed garlic, and bell pepper until softened. Add the cubed tomatoes and season with salt. Let this simmer for about 10 minutes until the tomatoes break down into a sauce.
  6. Once the fish balls are cooked, serve them over the tomato sauce. Garnish with fresh parsley and lime wedges on the side for an extra burst of flavor. Enjoy your homemade Albondigas de Pescado!

Notes

  • For a different flavor, try using salmon or shrimp instead of white fish.
  • Use gluten-free breadcrumbs or ground oats for a gluten-free option.
  • Don't skip the sauce; it enhances the flavor and moisture of the dish.