Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of dry quinoa thoroughly, then combine it with 2 cups of vegetable broth and a pinch of salt in a saucepan, bringing the mixture to a boil before reducing the heat and simmering for 15 minutes until the liquid is absorbed.

2. 2

   Pat 600 grams of corvina fillets dry with paper towels, season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and then generously spread 2 tablespoons of harissa paste evenly over one side of each fillet.

3. 3

   Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering, then carefully place the harissa-crusted corvina fillets into the hot oil, searing for 4 minutes per side until golden brown and cooked through.

4. 4

   While the fish cooks, prepare the dressing by whisking together 1 tablespoon of aji amarillo paste, the juice from 1 whole lime, 1 tablespoon of olive oil, 1/2 teaspoon of minced garlic, and a pinch of salt and pepper in a small bowl until well combined.

5. 5

   In a separate pan, heat 1 tablespoon of olive oil over medium heat, then add 1/2 finely diced medium red onion and 1 finely diced medium red bell pepper, sautéing for 5 minutes until softened.

6. 6

   Stir the sautéed red onion and red bell pepper into the cooked quinoa, along with 1/4 cup of chopped fresh cilantro, gently mixing until all ingredients are evenly distributed.

7. 7

   Serve the pan-seared harissa-crusted corvina fillets immediately alongside the cilantro-lime quinoa, generously drizzling the aji amarillo-harissa dressing over the fish and quinoa.