Peruvian-Style Rockfish Dinner

Local Ocean’s Special
Peruvian-Style Rockfish

TIME: 20 minutes

SERVING SIZE: 1 bowl per person

IN THE BOX
Rockfish Fillet
Corn
Mango
Tomatoes
Ginger
Cilantro
Aji Amarillo-Shellfish Sauce
Yellow Onion
Green Onion + Parsley
Herb Paste

FROM YOUR PANTRY
2-3 tbsp olive oil for cooking
Salt + pepper for seasoning

STEPS
1. Get Everything Ready:

- Season the rockfish on all sides with salt and pepper.

- Cut the cherry tomatoes in half.

- Carefully cut the corn kernels from the cobs. We recommend working over a bowl so that you catch all the juices from the corn.

2. Cook the Fish - this is a one-pan meal, so select a saucepan large enough to fit the entire dish. Heat the saucepan over medium heat with 2 tbsp cooking oil until the oil is shimmering but not smoking. Add the rockfish to the pan and cook for 2 minutes until lightly seared.

3. In the same pan, build the sauce:

- Add the herb paste to the pan, stir, and cook for 1 minute.

- Add the corn kernels, ginger, tomatoes, and mangoes. Cook for 1 minute while stirring.

- Add the aji amarillo-shellfish sauce. Remove from heat and gently stir to incorporate.

- Let rest away from the heat, then gently stir in the herbs right before serving.

- Finally, taste and season with salt and pepper to your liking.

4. Serve & Enjoy! 

 

Updated 6/22/2021

Leave a comment

Please note, comments must be approved before they are published