Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 0.5 gram saffron threads with 1 tablespoon hot water and let steep for 10 minutes to release its color and flavor.

2. 2

   In a large bowl, whisk together the steeped saffron liquid, 4 minced cloves garlic, 1 tablespoon olive oil, 2 tablespoons fresh lime juice, 0.5 teaspoon ground cumin, 0.5 teaspoon salt, and 0.25 teaspoon black pepper, then thoroughly coat the 4 (180 gram each) fish fillets with this marinade and refrigerate for 20 minutes.

3. 3

   Prepare a charcoal grill for medium-high heat, ensuring the grates are clean and oiled to prevent sticking.

4. 4

   While the fish marinates, prepare the peanut sauce by blending 1 cup unsalted roasted peanuts with 0.5 cup water or fish broth, 0.5 cup finely chopped red onion, 1 diced red tomato, and 1 tablespoon aji amarillo paste until smooth and creamy.

5. 5

   Grill the marinated 4 fish fillets directly over the medium-high charcoal for approximately 4-6 minutes per side, or until the fish is flaky and cooked through.

6. 6

   Transfer the grilled fish to serving plates, generously spoon the peanut sauce over each fillet, and garnish with 0.25 cup chopped fresh cilantro.