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Peruvian Style White Seabass

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

  1. Soak sliced onions in salted water for 20 minutes.
  2. Drain completely and place in a small bowl.
  3. Add lime juice, jalapeño and aji peppers, and cilantro.
  4. Toss to coat.
  5. Cover and chill for at least 1 hour or refrigerate overnight.

Directions for Marinade

  1. Combine spices with garlic. Gradually whisk in ¼ cup olive oil.
  2. Season marinade to taste with salt and pepper.
  3. Place white seabass filets in large re-sealable plastic bag and pour in marinade.
  4. Seal bag.
  5. Turn filets to coat and chill in the refrigerator for at least 30 minutes and up to 1 hour.


  1. Pre-heat convection oven to 375 degrees.
  2. Heat a 10-inch sauté pan to medium-high heat.
  3. Add one tablespoon of extra virgin olive oil and place four to five marinated fish filets into the sauté pan.
  4. 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.
  5. Place each fish filet on a plate.
  6. Top each fish filet with a spoonful of salsa criolla.
  7. Serve with yucca fries, sautéed corn, and a slice of lime.