Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 (6-ounce) corvina or tilapia fillets and season them evenly with 2 teaspoons ground sumac, 1 teaspoon ground cumin, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering, then carefully place the seasoned fish fillets into the hot pan.

3. 3

   Sear the fish for 3 to 4 minutes per side, or until golden brown and cooked through, ensuring an internal temperature of 145°F, then remove the fish from the pan and squeeze 1 tablespoon of fresh lime juice over each fillet.

4. 4

   In the same skillet (or a separate saucepan), heat 1 tablespoon of olive oil over medium heat, then sauté 0.5 finely diced white onion for 3 minutes until softened.

5. 5

   Add 2 minced cloves of garlic and cook for another 1 minute until fragrant, then stir in 0.5 cup of unsweetened peanut butter, 1 cup of vegetable broth, 0.25 cup of milk, 1 teaspoon of aji amarillo paste (if using), and 0.25 teaspoon of salt.

6. 6

   Whisk the sauce constantly for 5 to 7 minutes until it thickens to your desired consistency, ensuring all ingredients are well combined.

7. 7

   Serve the pan-seared fish immediately, generously topped with the warm peanut sauce and garnished with fresh cilantro.