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

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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.

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Questions

What is Pescado a la Chorrillana?

Pan-seared fish fillets topped with a vibrant stir-fry of thick-cut red onions, tomatoes, and spicy Peruvian yellow chili. This reference files it under Peruvian dinner: made on the stovetop, rated medium and about 27 minutes start to finish.

What internal temperature should Pescado a la Chorrillana reach?

For Pescado a la Chorrillana, the target internal temperature is 145 F (about 65 C), given in step 3. A probe thermometer removes the guesswork.

Is there a substitute for aji amarillo in Pescado a la Chorrillana?

The entry for Pescado a la Chorrillana calls for 2 tbsp aji amarillo paste. In its place: Blend a roasted orange or yellow bell pepper with a little habanero or serrano. It approximates both the fruitiness and the heat.

Is Pescado a la Chorrillana gluten-free?

Yes. As written, nothing in the ingredient list for Pescado a la Chorrillana is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the tamari.

Does Pescado a la Chorrillana contain soy?

Yes: 2 tbsp gluten-free tamari. The full allergen list for this entry is soy and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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

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