Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 3 tablespoons of white miso paste, 2 tablespoons of aji amarillo paste, 3 tablespoons of fresh lime juice, 1 tablespoon of grated panela, 2 minced garlic cloves, and 1 inch of grated fresh ginger in a small bowl to form the Andean miso glaze.

2. 2

   Pat dry 600 grams of Corvina fillets with paper towels, then season both sides lightly with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

3. 3

   Brush each Corvina fillet generously with approximately half of the prepared Andean miso glaze, ensuring an even coating on both sides of the fish.

4. 4

   Preheat a heavy-bottomed cast iron skillet over high heat or prepare a grill for fire-roasting until it is very hot.

5. 5

   Add 2 tablespoons of olive oil to the hot skillet or grill grates, then carefully place the glazed Corvina fillets onto the cooking surface and fire-roast for 4 to 5 minutes per side, or until the fish is cooked through and flakes easily.

6. 6

   Remove the cooked Corvina fillets from the heat and let them rest for 2 minutes before serving to allow the juices to redistribute.

7. 7

   Drizzle the remaining Andean miso glaze over the fire-roasted Corvina fillets and garnish with 0.25 cup of chopped fresh cilantro and 0.5 small thinly sliced red onion if desired.