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Vegetarian
A South American pepper. Aji is a term used for several different types of this species. Their distinctive flavor rivals that of the Habanero and are used to make extremely hot salsas and sauces.
FISH FILLETS CHORRILLOS-STYLE
Ingredients:
6 fish fillets
lemon juice
seasoned flour for dredging
1/2 cup vegetable oil
2 medium size onions, cut in thick slices
2 garlic cloves, finely chopped
2 tomatoes, peeled, seeded and cut in medium size pieces
aji amarillo fresco / fresh yellow aji (chile), blended
1 fresh aji amarillo fresco / fresh yellow aji (chile), seeded, deveined, and cut into strips
1 Tbsp. cilantro, chopped
salt
pepper
Instructions:
Season the fish fillets and dredge in the flour. Heat the oil in a skillet and fry the fish fillets until golden. Remove the fillets from the skillet and place a paper towel over them to absorb the fat. Cover the fish and set aside.
Heat the oil and saute the onion and garlic. Cook until the onion is tender and transparent. Add the blended aji, aji strips, tomato, cilantro and season to taste.
Place the fish fillets over the onion-aji-tomato mixture and cook for 5 minutes over low heat. Sprinkle the fish fillets with lemon juice and serve immediately. Serve together with cooked potatoes and white rice.
Yields 8 servings
Recipe from Yanuq (www.peruviancooking.com).
Added 08/11/07.
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