Entree: Peru – Northern Peruvian coast – Pescado a lo macho (Fish a lo macho (fish topped with spicy seafood sauce))

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 sea bass fillets, approx. 10 oz (280 g) each
- 8 oz (225 g) raw shrimp, peeled and deveined
- 6 oz (170 g) squid rings
- 3 tbsp (45 ml) vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 aji amarillo, seeded and chopped, or 2 tbsp (30 ml) aji amarillo paste
- 1/2 cup (120 ml) dry white wine or fish stock
- 1 cup (240 ml) crushed tomatoes
- 1/2 cup (120 ml) clam or fish stock
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- 1 tsp (5 g) smoked paprika or sweet paprika
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (15 ml) lime juice
- Cooked white rice, for serving (no measurement)

Instructions

1. Season sea bass fillets with salt and pepper. Heat 2 tbsp oil in a skillet over medium-high and sear fillets 2–3 minutes per side until golden; remove and keep warm.
2. In the same pan add remaining 1 tbsp oil, sauté onion until translucent, then add garlic and aji amarillo and cook 1 minute.
3. Add shrimp and squid rings and cook briefly until they begin to firm, 1–2 minutes; deglaze with white wine or 1/2 cup fish stock.
4. Stir in crushed tomatoes, remaining stock, smoked paprika, salt, and pepper; simmer 5–7 minutes until sauce thickens and seafood is cooked through.
5. Return sea bass to the pan to warm in the sauce for 1–2 minutes, finish with lime juice and chopped parsley or cilantro.
6. Serve each fillet topped with generous spoonfuls of the spicy seafood sauce alongside white rice.