Pescado a la Chorrillana

Name: Pescado a la Chorrillana
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 lbs white fish fillets, patted dry; 1 tsp salt; 1/2 tsp ground black pepper; 1/4 cup vegetable oil; 4 garlic cloves, minced; 2 tbsp aji amarillo paste; 2 large red onions, thickly sliced; 4 medium roma tomatoes, wedged; 2 tbsp red wine vinegar; 2 tbsp gluten-free tamari; 1/4 cup fresh cilantro, chopped

Pan-seared fish fillets topped with a vibrant stir-fry of thick-cut red onions, tomatoes, and spicy Peruvian yellow chili.

27 minMediumServes 4340 cal/serving

PeruvianDinnerStovetopPescatarianHigh ProteinLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreeShellfish-FreeSesame-FreePork-Free

Ingredients

2 lbs white fish fillets, patted dry
1 tsp salt
1/2 tsp ground black pepper
1/4 cup vegetable oil
4 garlic cloves, minced
2 tbsp aji amarillo paste
2 large red onions, thickly sliced
4 medium roma tomatoes, wedged
2 tbsp red wine vinegar
2 tbsp gluten-free tamari
1/4 cup fresh cilantro, chopped

Instructions

1

Season 2 lbs patted dry white fish fillets on both sides with 1 tsp salt and 1/2 tsp ground black pepper.
2

Heat 1/4 cup vegetable oil in a large skillet over medium-high heat.
3

Add 2 lbs patted dry white fish fillets to the pan and cook for 3 to 4 minutes per side until golden brown and the internal temperature reaches 145 degrees F, then transfer to a serving platter.
4

In the same skillet, add 4 minced garlic cloves and 2 tbsp aji amarillo paste, stirring for 30 seconds until fragrant.
5

Add 2 large thickly sliced red onions and cook for 2 minutes until slightly softened but still crisp.
6

Stir in 4 medium wedged roma tomatoes, 2 tbsp red wine vinegar, and 2 tbsp gluten-free tamari, cooking for 1 to 2 minutes until heated through.
7

Spoon the onion and tomato mixture over the cooked fish and garnish with 1/4 cup chopped fresh cilantro.

Questions

How long does Pescado a la Chorrillana keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Pescado a la Chorrillana?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Papa Dorada side
Ensalada Rusa Peruvian Potato Beet Salad salad
Champuz drink
Pera Huerfana dessert

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