Peruvian · intermediate
Peruvian Red Pepper Pan-Seared Bass A La Chorrillana
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 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 sea bass fillets thoroughly dry with paper towels and season both sides with salt and black pepper.
- 02
Heat vegetable oil in a large skillet over medium-high heat until hot and shimmering.
- 03
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.
- 04
In the same skillet, add sliced red onions, red bell pepper strips, and minced garlic; saute for 3 minutes until softened.
- 05
Stir in the aji panca paste and roma tomato wedges, cooking for 2 minutes to bloom the chile paste.
- 06
Pour in the fish stock and lime juice, simmering over medium heat for 3 minutes until the vegetables are tender and sauce lightly thickens.
- 07
Spoon the warm vegetable sauce evenly over the seared sea bass fillets and serve immediately with white rice.
A LITTLE KITCHEN KNOW-HOW
Chorrillana Sauteing
Quickly cooking sliced onions, peppers, and tomatoes with Peruvian chile paste and citrus to create a juicy, aromatic topping for seared seafood.
Notes from the kitchen
- 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.