Fernando Diez
Written by Fernando Diez Marketing Director at Quasar Expeditions

Updated: April 08, 2022
Published: May 11, 2012

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Pan-Roasted Speckled Scorpion Fish

Spanish name: Pez Brujo en Mantequilla de limon y alcaparras
Preparation time: 30 minutes.
Servings: 4 to 6.


  • 1/2 tablespoon olive oil
  • 1/2 tablespoon butter
  • 2 speckled scorpionfish fillets (about 2 1Ž2 lbs) – can also use halibut or sea bass
  • Salt and pepper to taste
  • 1 shallot (chopped)
  • 2 garlic cloves (chopped)
  • 1/2 cup of white wine
  • 2 tablespoons capers
  • 1 tablespoon butter
  • 1 lemon (zest and juice)
  • 2 tablespoons dill or parsley (chopped)

Preparation Method:

  1. Heat the oil and melt the butter in a pan.
  2. Season the scorpionfish with salt and pepper.
  3. Add the fish to the pan and cook until lightly golden brown on both sides, about 3-5 minutes per side.
  4. Set the fish aside.
  5. Add the shallots to the pan and sauté until tender, about 3-5 minutes.
  6. Add the garlic and sauté until fragrant, about 1 minute.
  7. Add the white wine and deglaze the pan.
  8. Simmer to reduce the sauce a bit.
  9. Turn off the heat and add the capers, butter, lemon and dill or parsley.
Pan-Roasted Speckled Scorpion Fish on plate

Serve the fish over a bed of fettuccine pasta with a little olive oil. And top the fish with the Lemmon butter and capers sauce.

We hope you enjoy as much as all our past travelers have! Read more about our Galapagos charters to get some of these amazing dishes.

Fernando Diez
By Fernando Diez
Marketing Director at Quasar Expeditions

Hi, I am Fernando and travel is my passion. This passion began with my first trip to the Galapagos Islands in 1986 and later became my work when I started working at Quasar Expeditions. Now the Marketing Director for Quasar and responsible for the creation of the Patagonia Project in Chile, my passion for travel continues to grow to new and exciting destinations in South America.