I just tasted a seafood dish with aji amarillo sauce at a local restaurant. It’s a yellow hot pepper sauce that gives a sweet and hot pepper flavor to the dish. I wanted to make the dish at home and was delighted to find the sauce in a jar at the supermarket. So, I created this simple dish. It captures the flavors of Peru, without a long preparation time. If you can’t find aji amarillo ready-made, this recipe will work with hot paprika instead.
Helpful Hints:
- Cilantro is used in both recipes. Chop a little for the fish and leave the rest of the leaves for the rice.
- You can use any type of flaky white fish.
Pan-fried Cod With Amarillo Sauce
Yield 2 servings. Recipe by Linda Gassenheimer
1 teaspoon ground cumin
2 teaspoons canola oil
¾ pound cod fillet
3 tablespoons aji amarillo
2 tablespoons heavy cream
1 tablespoon chopped cilantro leaves
Season cod with cumin on both sides. Heat oil in a medium-size skillet over medium-high heart. Add cod. Sear 2 minutes on each side for 1-inch-thick cod. Sear a minute longer on each side for thicker fillet. Meat thermometer should read 123 degrees. Remove cod to 2 dinner plates. Lower heat to medium and add the aji amarillo sauce and cream. Cook 1 minute. Spoon sauce over cod. Sprinkle chopped cilantro on top.
Per serving: 240 calories (42% from fat), 11.2 g fat (4 g saturated, 4.5 g monounsaturated), 89 mg cholesterol, 30.9 g protein, 3.1 g carbohydrates, 0.9 g fiber,126 mg sodium.