Fish in Chili Sauce is a vibrant dish that combines tender fish with a spicy, tangy chili sauce. This traditional Peruvian recipe is simple to prepare and showcases fresh ingredients and balanced flavors. Ideal for seafood lovers or those seeking new culinary experiences, the dish highlights the combination of spices and the freshness of fish, creating a memorable meal for any food enthusiast exploring Peruvian cuisine.
Ingredients
- 1 pound white fish fillets, such as tilapia or cod
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 cup tomato puree
- 2 Tbsp ají amarillo paste
- 1 tsp ground cumin
- 1/2 cup chicken broth
- 1/4 cup chopped fresh cilantro
- additional olive oil for the baking dish
Instructions
- Preheat the oven to 350°F (175°C).
- Season the fish fillets with salt and pepper.
- In a large skillet, heat 1/4 cup of olive oil over medium heat until shimmering.
- Add the chopped onions and minced garlic, cooking for about 5 minutes or until softened and fragrant.
- Stir in the tomato puree, ají amarillo paste, and ground cumin, mixing well.
- Pour in the chicken broth and let the sauce simmer for 5 minutes, allowing the flavors to meld.
- Lightly grease a baking dish with a small amount of olive oil.
- Place the seasoned fish fillets in the prepared baking dish and pour the chili sauce evenly over them.
- Bake in the preheated oven for 20 minutes, or until the fish is opaque and flakes easily with a fork.
- Before serving, garnish the fish with fresh cilantro leaves.
Keywords: Dinner, Tender, Spicy, Tangy, Fresh
Spice Rack: Ground Cumin
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