Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 4 tablespoons of white miso paste, 2 tablespoons of mirin, 2 minced cloves of garlic, 1 tablespoon of grated fresh ginger, 2 tablespoons of fresh lime juice, and 1 tablespoon of olive oil in a bowl, then coat the 4 (6-ounce) corvina fillets evenly and marinate for at least 30 minutes in the refrigerator.

2. 2

   Rinse 1 cup of quinoa thoroughly under cold water, then combine it with 2 cups of vegetable broth in a medium saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy.

3. 3

   Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat, then carefully place the marinated fish fillets into the hot skillet and cook for 4-5 minutes per side until golden brown and cooked through.

4. 4

   While the fish cooks, in a separate small saucepan, sauté 1/2 finely diced medium red onion in 1 tablespoon of olive oil over medium heat for 3-5 minutes until softened.

5. 5

   Stir in 3 tablespoons of aji amarillo paste and 1/2 cup of evaporated milk into the saucepan with the softened onions, bringing the mixture to a gentle simmer and cooking for 2-3 minutes until slightly thickened.

6. 6

   Remove the aji amarillo sauce from the heat, stir in 1/4 cup of chopped fresh cilantro, and season with salt and freshly ground black pepper to taste.

7. 7

   Serve each cooked corvina fillet over a bed of fluffy quinoa, generously spooning the creamy aji amarillo sauce over the fish and garnish with additional fresh cilantro if desired.