📝 About This Recipe
A coastal Peruvian classic, Pescado al Ajo is a celebration of simplicity and bold Mediterranean-influenced flavors. Tender white fish fillets are pan-seared to golden perfection and smothered in a rich, aromatic sauce featuring a mountain of toasted garlic and a hint of zesty lime. This dish perfectly captures the 'mar y tierra' essence of Peruvian seafood, offering a buttery, savory experience that is both comforting and sophisticated.
🥗 Ingredients
The Fish
- 4 pieces White fish fillets (such as Corvina, Sea Bass, or Tilapia; about 6oz each)
- 1/2 cup All-purpose flour (for dredging)
- to taste Salt and freshly ground black pepper
- 3 tablespoons Vegetable oil (for frying)
The Garlic Sauce
- 10-12 cloves Garlic cloves (finely minced or sliced into thin slivers)
- 4 tablespoons Unsalted butter (cut into cubes)
- 1/4 cup Dry white wine (such as Sauvignon Blanc)
- 1/4 cup Fish stock or clam juice
- 1 tablespoon Fresh lime juice (from about half a lime)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Aji Amarillo paste (optional, for a subtle Peruvian kick)
Accompaniments
- 2 cups White rice (cooked, Peruvian style with garlic)
- 2 large Yukon Gold potatoes (boiled and sliced into rounds)
👨🍳 Instructions
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1
Pat the fish fillets thoroughly dry with paper towels; moisture is the enemy of a good sear.
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2
Season both sides of the fillets generously with salt and freshly ground black pepper.
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3
Place the flour in a shallow dish and lightly dredge each fillet, shaking off any excess so only a thin, translucent veil remains.
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4
Heat the vegetable oil in a large non-stick or stainless steel skillet over medium-high heat until it shimmers.
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5
Carefully place the fillets in the pan. Fry for 3-4 minutes per side (depending on thickness) until the exterior is golden brown and the fish flakes easily.
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6
Remove the fish from the pan and set aside on a warm plate. Wipe out the excess oil from the skillet with a paper towel.
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7
Reduce the heat to medium-low and add 2 tablespoons of butter to the skillet. Once melted, add the minced garlic.
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8
Sauté the garlic gently for 2-3 minutes. You want it to turn a beautiful golden blonde; do not let it turn dark brown or it will taste bitter.
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9
Stir in the Aji Amarillo paste (if using) and cook for 30 seconds until fragrant.
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10
Increase the heat to medium and pour in the white wine, scraping the bottom of the pan to release any flavorful browned bits.
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11
Add the fish stock and let the liquid simmer and reduce by half, which should take about 3-4 minutes.
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12
Whisk in the remaining 2 tablespoons of butter and the lime juice to create a glossy, emulsified sauce.
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13
Stir in the chopped parsley and season the sauce with a pinch of salt if needed.
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14
Return the fish fillets to the pan for 30 seconds just to coat them in the sauce, or simply pour the sauce directly over the fish once plated.
💡 Chef's Tips
Always use fresh garlic rather than the pre-minced jarred variety for the most vibrant flavor. If the sauce breaks (looks oily), whisk in a teaspoon of warm water to bring it back together. For a crunchier texture, you can use sliced garlic chips instead of minced garlic by frying them first and using them as a garnish. Don't overcook the fish; it should be opaque and moist in the center, not dry and rubbery.
🍽️ Serving Suggestions
Serve over a bed of boiled potato slices to soak up the extra garlic butter sauce. Pair with Peruvian Garlic Rice (Arroz con Ajo) for a double dose of savory goodness. A crisp, chilled glass of Sauvignon Blanc or a cold Cusqueña beer balances the richness of the butter. Add a side of Salsa Criolla (pickled red onions) to provide a bright, acidic contrast to the garlic.