Green rice, flavored with cilantro, spinach, aji amarillo paste (yellow chili peppers), and cooked with a mix of vegetables, is one of my favorite Peruvian dishes. I love the fact that it can be transformed into several variations; even a vegetarian one like this chicken-less arroz con pollo that I used to make for my vegetarian daughter for many years. Sometimes I added soy protein or tofu to the dish, and she loved it. This version -with no chicken or duck in it- makes a colorful and scrumptious side dish that goes perfectly well with beef, seafood, or fish.
In Peru, the traditional green rice is made with duck or chicken, but some cooks make it with mussels, scallops, or fried fish on top. These combinations work particularly well in the summer, when you can find an abundance of delicious fish in the market. Any type of fish will do, so use the one you like the most, or better yet, the catch of the day.
Serve with Salsa Criolla on top, seasoned with fresh lime juice and some chili pepper, and/or Salsa Huancaína on the side. This dish is perfect for a light lunch or for dinner. It reheats very well so don’t through the leftovers.
- 4 fish fillets
- Salt and pepper
- ⅓ cup all/purpose flour
- 4 tablespoons vegetable oil
- Green Rice
- Salsa Criolla
- Season the fish with salt and pepper, dredge with the flour, and shake the fillets to get rid of any excess flour.
- Heat the oil in a skillet over medium heat. Add the fish fillets and fry for a few minutes (about 6-7) on each side, turning once.
- The fillets must remain juicy on the inside, but nicely browned on the surface.
- Serve on top of some Green Rice (from our arroz con pollo recipe), and add a spoonful of Salsa Criolla on top.