Peruvian Style Pan Seared White Seabass and Salsa Criolla
Ingredients for Salsa Criolla
1 medium red onion, thinly sliced
Salted water (4 cups of water + 2 Tbsp. salt)
¼ cup fresh lime juice
1 Tbsp. minced seeded red jalapeño pepper
1 Tbsp. of minced aji amarillo (Peruvian yellow pepper)
1 Tbsp. finely chopped fresh cilantro
Ingredients for Marinade
4 filets of 4 oz. White Seabass
½ tsp. Ancho chili powder
½ tsp. curry powder
½ tsp. cayenne pepper
4 small cloves of garlic (minced to paste)
¼ cup olive oil
Directions for Salsa Criolla
- Soak sliced onions in salted water for 20 minutes.
- Drain completely and place in a small bowl.
- Add lime juice, jalapeño and aji peppers, and cilantro.
- Toss to coat.
- Cover and chill for at least 1 hour or refrigerate overnight.
Directions for Marinade
- Combine spices with garlic. Gradually whisk in ¼ cup olive oil.
- Season marinade to taste with salt and pepper.
- Place white seabass filets in large re-sealable plastic bag and pour in marinade.
- Seal bag.
- Turn filets to coat and chill in the refrigerator for at least 30 minutes and up to 1 hour.
- Pre-heat convection oven to 375 degrees.
- Heat a 10-inch sauté pan to medium-high heat.
- Add one tablespoon of extra virgin olive oil and place four to five marinated fish filets into the sauté pan.
- Cook for 2 minutes on one side, then turn over with spatula and place sauté pan in pre-heated oven for 3 to 4 minutes or until fish fillets are cooked all the way through.
- Place each fish filet on a plate.
- Top each fish filet with a spoonful of salsa criolla.
- Serve with yucca fries, sautéed corn, and a slice of lime.