Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the yucca: peel 500 grams of yucca root and cut it into 1-inch thick pieces, then boil in 5 cups of salted water for 15 minutes until tender.

2. 2

   Make the marinade and sauce: in a medium bowl, combine 1 whole finely diced preserved lemon, 2 tablespoons of aji amarillo paste, 1/2 finely diced red onion, 1/4 cup chopped fresh cilantro, 3 minced garlic cloves, 2 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Marinate the fish: place 600 grams of mahi-mahi fillets in a shallow dish and coat them evenly with half of the prepared preserved lemon and aji amarillo sauce, allowing them to marinate for 20 minutes at room temperature.

4. 4

   Prepare the grill: preheat your grill to medium-high heat, then lightly oil the grates to prevent sticking.

5. 5

   Grill the fish and yucca: place the marinated mahi-mahi fillets on the hot grill and cook for 4-5 minutes per side, or until the fish flakes easily, alongside the boiled yucca pieces which you should also grill until lightly browned, about 3-4 minutes per side.

6. 6

   Serve: serve the grilled mahi-mahi immediately with the remaining half of the preserved lemon and aji amarillo sauce spooned over top, accompanied by the grilled yucca.