Peruvian Cod with Ahi Sauce
- Prep time: 15 minutes
- Cook time: 10 minutes
- Servings: 2
Ingredients
- For the Fish:
- cod fillets (about 6 oz each), skinless
- 1 tbsp olive oil (or vegetable oil)
- 1 tbsp unsalted butter
- 1 garlic clove, smashed
- 1 sprig of fresh thyme
- Salt and freshly ground black pepper, to taste
- Fresh lime wedges, for serving
- For the Ahi Sauce (Aji Amarillo Sauce):
- 2 tbsp pasta de ají amarillo (yellow ají paste)
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tbsp fresh lime juice
- 1 small garlic clove, minced
- 1 tsp fresh cilantro, finely chopped
- 1 tsp extra-virgin olive oil
- Pinch of salt
Instructions
- Prepare the Ahi Sauce: In a small mixing bowl, whisk together the ají amarillo paste, mayonnaise, fresh lime juice, minced garlic, chopped cilantro, and olive oil until smooth. Season with a pinch of salt to taste. Cover and set aside in the refrigerator to let the flavors meld.
- Season the Cod: Pat the cod fillets thoroughly dry with paper towels to ensure a good sear. Season both sides generously with salt and black pepper.
- Sear the Cod: Heat the olive oil in a skillet (cast iron or stainless steel) over medium-high heat. Once shimmering, carefully lay the cod fillets in the pan. Sear undisturbed for 3 to 4 minutes until a golden-brown crust forms on the bottom.
- Baste: Flip the fillets gently. Add the butter, smashed garlic clove, and thyme sprig to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the top of the cod with the foaming butter for 2 to 3 minutes, or until the fish flakes easily and reaches an internal temperature of 63°C (145°F).
- Plate and Serve: Spoon a generous pool of the chilled Ahi sauce onto the center of each warm plate. Gently place the seared cod fillet directly on top of the sauce. Garnish with an extra pinch of chopped cilantro and serve immediately with fresh lime wedges on the side.
Peruvian Cod with Ahi Sauce
- Prep time: 15 minutes
- Cook time: 10 minutes
- Servings: 2
Ingredients
- For the Fish:
- 2 cod fillets (about 6 oz each), skinless
- 1 tbsp olive oil (or vegetable oil)
- 1 tbsp unsalted butter
- 1 garlic clove, smashed
- 1 sprig of fresh thyme
- Salt and freshly ground black pepper, to taste
- Fresh lime wedges, for serving
- For the Ahi Sauce (Aji Amarillo Sauce):
- 2 tbsp pasta de ají amarillo (yellow ají paste)
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tbsp fresh lime juice
- 1 small garlic clove, minced
- 1 tsp fresh cilantro, finely chopped
- 1 tsp extra-virgin olive oil
- Pinch of salt
Instructions
- Prepare the Ahi Sauce: In a small mixing bowl, whisk together the ají amarillo paste, mayonnaise, fresh lime juice, minced garlic, chopped cilantro, and olive oil until smooth. Season with a pinch of salt to taste. Cover and set aside in the refrigerator to let the flavors meld.
- Season the Cod: Pat the cod fillets thoroughly dry with paper towels to ensure a good sear. Season both sides generously with salt and black pepper.
- Sear the Cod: Heat the olive oil in a skillet (cast iron or stainless steel) over medium-high heat. Once shimmering, carefully lay the cod fillets in the pan. Sear undisturbed for 3 to 4 minutes until a golden-brown crust forms on the bottom.
- Baste: Flip the fillets gently. Add the butter, smashed garlic clove, and thyme sprig to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the top of the cod with the foaming butter for 2 to 3 minutes, or until the fish flakes easily and reaches an internal temperature of 63°C (145°F).
- Plate and Serve: Spoon a generous pool of the chilled Ahi sauce onto the center of each warm plate. Gently place the seared cod fillet directly on top of the sauce. Garnish with an extra pinch of chopped cilantro and serve immediately with fresh lime wedges on the side.