I just tasted a seafood dish with aji amarillo sauce at a local restaurant. It’s a yellow hot pepper sauce that gives a sweet and hot pepper flavor to the dish. I wanted to make the dish at home and was delighted to find the sauce in a jar at the supermarket. So, I created this simple dish. It captures the flavors of Peru, without a long preparation time. If you can’t find aji amarillo ready-made, this recipe will work with hot paprika instead.
PAN-FRIED COD WITH AMARILLO SAUCE
Serves 2
1 teaspoon ground cumin
2 teaspoons canola oil
3/4 pound cod fillet
3 tablespoons aji amarillo
2 tablespoons heavy cream
1 tablespoon chopped cilantro leaves
Season cod with cumin on both sides. Heat oil in a medium-size skillet over medium-high heart. Add cod. Sear 2 minutes on each side for 1-inch-thick cod. Sear a minute longer on each side for thicker fillet. Meat thermometer should read 123 degrees Fahrenheit. Remove cod to 2 dinner plates. Lower heat to medium and add the aji amarillo sauce and cream. Cook 1 minute. Spoon sauce over cod. Sprinkle chopped cilantro on top.
CILANTRO RICE
1/2 cup carrot cubes (about 1/2-inch cubes)
1 cup frozen peas
Microwaveable brown rice to measure 1 1/2 cups
1 tablespoon canola oil
Salt and freshly ground black pepper
1 cup cilantro leaves
Place carrots in a large microwave-safe bowl. Microwave on high 3 minutes. Add peas to the bowl and place bowl in the microwave for 1 minute. Remove bowl and microwave rice according to package instructions. Measure 1 1/2 cups of rice and add to the carrots and peas. Save any remaining rice for another meal. Add oil and salt and pepper to taste. Add the cilantro leaves and toss well.