Editorial sample recipePeruvianintermediatehalalpescatarian

Peruvian Pan Seared Mahi Mahi In Creamy Aji Mirasol Sauce

Name: Peruvian Pan Seared Mahi Mahi In Creamy Aji Mirasol Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1.5 lb mahi mahi fillets cut into 4 portions; 2 tbsp olive oil; 1 medium yellow onion finely diced; 3 clove garlic minced; 2 tbsp aji mirasol paste; 0.75 cup evaporated milk; 0.5 cup halal chicken broth; 1 tbsp fresh lime juice; 2 tbsp fresh cilantro chopped

Golden mahi mahi fillets resting in a sun-yellow sauce made from sweet dried aji mirasol chilies, evaporated milk, and fragrant lime.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Emulsified Chili Sauce Reduction

Simmering pepper paste with broth and dairy to build a smooth, glossy sauce without curdling.

Instructions

Step 1: Pat the mahi mahi fillets thoroughly dry and season both sides with salt and black pepper.

Step 2: Heat one tablespoon of olive oil in a nonstick skillet over medium-high heat until hot.

Step 3: Add the mahi mahi fillets and sear for 3 to 4 minutes per side until golden brown and cooked through. Transfer fillets to a warm plate.

Step 4: Reduce heat to medium, add the remaining tablespoon of olive oil, and cook the diced onion and garlic for 4 minutes until translucent.

Step 5: Stir in the aji mirasol paste and cook for 2 minutes to cook out the raw pepper flavor.

Step 6: Pour in the halal chicken broth and evaporated milk, bring to a gentle simmer for 3 minutes until thickened, stir in lime juice, and spoon sauce over the fish before serving with chopped cilantro.

Cooking tips

Simmer the sauce over gentle medium-low heat after adding evaporated milk to prevent curdling.
If aji mirasol paste is hard to find, a combination of sweet yellow bell pepper puree and a pinch of chili powder makes a great stand-in.
Original home-cooking adaptation inspired by Peruvian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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