Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of quinoa thoroughly under cold water, then combine it with 2 cups of vegetable broth and 0.25 teaspoon of saffron threads in a saucepan, bringing the mixture to a boil before reducing the heat to low, covering, and simmering for 15 minutes until all liquid is absorbed.

2. 2

   While the quinoa cooks, prepare the vegetables by finely dicing 1 medium red bell pepper and chopping 1 cup of green beans.

3. 3

   In a small bowl, mix together 2 tablespoons of aji amarillo paste, 2 tablespoons of fresh lime juice, 0.25 cup of chopped fresh cilantro, 1 tablespoon of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create a vibrant sauce.

4. 4

   Lay out each of the 4 white fish fillets (approximately 150 grams each) flat, spread a quarter of the cooked saffron quinoa over each fillet, and then scatter an equal portion of the diced red bell pepper and chopped green beans on top of the quinoa.

5. 5

   Carefully roll up each fish fillet into a compact cylinder and place them seam-side down into a steamer basket or a steaming pot.

6. 6

   Drizzle half of the prepared aji amarillo and lime sauce evenly over the 4 fish rolls.

7. 7

   Steam the fish rolls for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.

8. 8

   Serve the Pescado Enrollado de Azafrán al Vapor immediately, drizzling the remaining half of the aji amarillo and lime sauce over the top.