Servings: 4 servings
Calories: 310kcal
Ingredients
- 4 white fish fillets 6 oz each (sub: tilapia, cod, or corvina)
- 3 tbsp aji amarillo paste (sub: 1 tbsp cayenne pepper plus 2 tbsp roasted red pepper purée)
- 1/2 cup heavy cream (sub: full-fat coconut cream, for dairy-free)
- 1/4 cup grated queso fresco (sub: crumbled feta)
- 2 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- Sea salt, to taste
Instructions
- Season the fish fillets with salt and set aside.
- Heat the olive oil in a skillet over medium heat and sauté the onion and garlic until soft, about 4 minutes.
- Stir in the aji amarillo paste and cook 1–2 minutes to deepen the flavor.
- Pour in the heavy cream and simmer 3–4 minutes, until slightly thickened.
- Stir in the queso fresco until melted into the sauce.
- Nestle the fish fillets into the sauce, cover, and simmer 10–12 minutes, until the fish flakes easily.
- Spoon the sauce over the fillets to serve.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 30g | Fat: 20g | Fiber: 1g
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