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After preparing a similar dish from this site, I searched and found this fish stew published in Saveur. This simple stew, seasoned with tomato, garlic, onions, and chiles, represents a typical way of preparing fish throughout northern Peru.
- 2 lbs boneless skinless grouper fillets, cut into 6 pieces
- 2 tablespoons lime juice
- 6 limes, halves
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 8 fresh or frozen yellow banana peppers (andean chilies, 4 seeded and chopped, 4 thinly sliced)
- 1⁄4 cup canola oil
- 4 garlic cloves, mashed to a paste
- 1 medium red onion, halved and cut into 1/2-inch slices
- 2 large plum tomatoes, cored, seeded, and coarsely chopped
- 1 teaspoon dried oregano, lightly toasted in a dry, hot pan
- Put the grouper, lime juice, cilantro, salt, and pepper into a large bowl; toss gently to combine.Let grouper marinate at room temperature while you continue with the rest of the preparation.
- Purée the chopped chiles and 1/3 cup water in a blender until smooth. Set the chile purée aside.
- Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, 30 seconds.
- Carefully add reserved chile purée and cook for 2 minutes. Add onions and cook, stirring constantly, until softened, about 5 minutes.
- Gently lay grouper filets in skillet, along with marinade and 1 cup hot water, and stir liquid gently to combine.
- Top filets evenly with remaining chiles and tomatoes and sprinkle with oregano. Reduce heat to medium-low and simmer, covered, until grouper filets are cooked through, about 15 minutes.
- Season with salt and pepper to taste. Divide grouper filets between 6 shallow bowls, along with the liquid.
Well, CeCe you have got a winner here! I cut the recipe in half and it was great!Thanks.