Pescado a la Tipitapa

This typical Nicaraguan recipe of grilled or fried fish comes from Tipitapa, a city east of Managua, and can be used for either a whole fish or fish filets. The people of Tipitapa fish often either at a nearby lake or at the lagoon where they catch Gaupote and prepare it a la Tipitapa, but feel free to substitute one of your favorite fish.

Pescado a la Tipitapa is a grilled or deep fried and boneless whole fish or fish fillet topped with special house sauce. For the sauce, cook the onion, tomato, sweet pepper, Worchestershire sauce, sugar and water together over moderate heat for 10 minutes. Add the wine, oil and bay leaf and cook for 5 minutes more. Pour the warm sauce over the fish after the fish is well done, as grilled or fried fish.