Peruvian · intermediate
Peruvian Pan Seared Mahi Mahi In Creamy Aji Mirasol Sauce
Golden mahi mahi fillets resting in a sun-yellow sauce made from sweet dried aji mirasol chilies, evaporated milk, and fragrant lime.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat the mahi mahi fillets thoroughly dry and season both sides with salt and black pepper.
- 02
Heat one tablespoon of olive oil in a nonstick skillet over medium-high heat until hot.
- 03
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.
- 04
Reduce heat to medium, add the remaining tablespoon of olive oil, and cook the diced onion and garlic for 4 minutes until translucent.
- 05
Stir in the aji mirasol paste and cook for 2 minutes to cook out the raw pepper flavor.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
Emulsified Chili Sauce Reduction
Simmering pepper paste with broth and dairy to build a smooth, glossy sauce without curdling.
Notes from the kitchen
- 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.