From the Atlantic to your plate – Vieja al mojo
Vieja – the name used in the Canary Islands for the parrotfish (Sparisoma cretense) – is the island’s signature fish. Bright blue-orange in males, reddish-brown in females. Firm-fleshed, mild in flavour, ideal for grilling. On La Graciosa it is caught in the morning and served at lunchtime. It doesn’t get any better than that.
Vieja al mojo is the classic way to prepare it: whole fish grilled, served with red or green mojo, accompanied by Papas arrugadasIt’s not complicated cuisine. It’s perfect cuisine.
Recipe: Vieja al mojo
| Recipe details | |
|---|---|
| For | Serves 2 |
| Preparation time | 30 minutes |
| Difficulty | Easy |
| Special feature | The fish must be fresh – frozen fish is not a suitable substitute |
Ingredients
| Ingredients | |
|---|---|
| 2 Stk. | Vieja (parrotfish, approx. 400–500 g each) – alternatively: sea bream or gilthead sea bream |
| 4 EL | Extra virgin olive oil |
| 1 TL | Sea salt (coarse) |
| 1 TL | Dried thyme |
| 1/2 TL | Dried oregano |
| 2 cloves | Garlic, halved |
| 1 bowl | Mojo rojo (recipe: article ET05) |
| 1 bowl | Mojo verde (recipe: article ET05) |
| 500 g | Small potatoes (for papas arrugadas) |
| 3 EL | Coarse sea salt (for the papas) |
Method
- Prepare the fish: Clean the vieja, rinse inside and out under cold water, then pat dry with kitchen paper. Rub with coarse sea salt, inside and out.
- Make incisions: Using a sharp knife, make 3–4 diagonal incisions on each side – cutting right down to the bone. This ensures the fish cooks evenly and absorbs flavours better.
- Stuffing the garlic: Place half a clove of garlic into the belly cavity and one into each of the incisions.
- Herbs & oil: Mix thyme and oregano, then press into the incisions. Brush with olive oil.
- Papas arrugadas: Place the unpeeled potatoes in a saucepan, cover with water and coarse sea salt. Boil until tender (approx. 20 mins), then drain the water and continue heating over a high heat until the salt crystallises and the skins become wrinkled.
- Grilling: Grill the fish on a preheated barbecue (or in a hot grill pan) for 6–8 minutes on each side. Cover if possible – the fish should be cooked through.
- Serving: Serve with papas arrugadas; serve the mojo rojo and mojo verde separately. Drizzle a dash of olive oil over the fish.
Tips & Variations
Which fish should you use if vieja isn’t available?
In Germany or as an alternative: Sea bream (gilt-head bream) or gilthead seabream are the closest in texture and flavour to the vieja. Also good: mullet or red mulletImportant: the fish must be fresh.
On a charcoal barbecue
On La Graciosa, the Vieja is barbecued over charcoal – this gives it a smoky flavour that cannot be achieved in a frying pan. If you have a charcoal barbecue, use it. Temperatures: approx. 200 degrees Celsius, direct heat.
Practical tips
- Never turn the fish over before it comes away on its own – otherwise the skin will tear
- Mojo should be at room temperature – not cold straight from the fridge
- Papas arrugadas: don’t rinse them under cold water – the residual heat is what makes them wrinkled
- To eat: break them apart with your hands, remove the bones
Yes – at 200 degrees in a fan oven, for 20–25 minutes. Rub with oil beforehand and place on a wire rack over a baking tray. The flavour is different from that of a barbecue, but it’s good.
Conclusion
- Vieja al mojo is Canarian cuisine in its purest form: fresh fish, simple technique, maximum flavour.
- The most important rule: fresh fish. Everything else is just an accessory.
- Served with papas arrugadas and mojo rojo: the complete Canarian experience.
This article is based on on-site research by the go-la-graciosa.com editorial team. Last updated: April 2026
