Editorial sample recipePeruvianintermediatehalalgluten-freedairy-free

Peruvian Red Pepper Pan-Seared Bass A La Chorrillana

Name: Peruvian Red Pepper Pan-Seared Bass A La Chorrillana
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 600 g sea bass fillets, skin-on or skinless fillets; 2 tbsp aji panca paste; 1 large red onion, sliced into thick wedges; 2 medium roma tomatoes, cut into thick wedges; 3 clove garlic cloves, minced; 1 medium red bell pepper, sliced into strips; 2 tbsp lime juice, freshly squeezed; 2 tbsp vegetable oil; 0.5 cup fish stock, halal certified

A vibrant coast-inspired Peruvian dish featuring golden pan-seared sea bass topped with a sweet and tangy saute of red onions, bell peppers, tomatoes, and mild aji panca chile.

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

Technique to learn

Chorrillana Sauteing

Quickly cooking sliced onions, peppers, and tomatoes with Peruvian chile paste and citrus to create a juicy, aromatic topping for seared seafood.

Instructions

Step 1: Pat the sea bass fillets thoroughly dry with paper towels and season both sides with salt and black pepper.
Step 2: Heat vegetable oil in a large skillet over medium-high heat until hot and shimmering.

Step 3: Place sea bass fillets skin-side down and sear for 4 minutes until golden, then flip and sear 3 minutes more until cooked through. Transfer to a warm plate.

Step 4: In the same skillet, add sliced red onions, red bell pepper strips, and minced garlic; saute for 3 minutes until softened.

Step 5: Stir in the aji panca paste and roma tomato wedges, cooking for 2 minutes to bloom the chile paste.

Step 6: Pour in the fish stock and lime juice, simmering over medium heat for 3 minutes until the vegetables are tender and sauce lightly thickens.

Step 7: Spoon the warm vegetable sauce evenly over the seared sea bass fillets and serve immediately with white rice.

Cooking tips

Do not overcook the tomatoes; keep them in thick wedges so they retain their shape during sauteing.
Dry fish skin thoroughly before searing to ensure a crisp, golden outer layer without sticking.
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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