Fish in Black Olive Sauce
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 fish fillets (about 1 inch thick)
  • Salt and pepper
  • Juice of 1 lime
  • 4 tablespoons vegetable oil
  • ½ cup mayonnaise
  • ¾ cup black olives ( we are using Alphonso olives)
  • ½ ají amarillo, ribbed and seeded, chopped (optional)
  • 2 cups cherry tomatoes cut in half or in fourths
  • 1 garlic clove, grated
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons sunflower sprouts
Instructions
  1. Season the fish fillets with salt, pepper, and lime juice.
  2. Heat the vegetable oil in a skillet over medium heat and fry the fillets until have a beautiful brown color and are cooked through but not dry.
  3. In the meantime make the olive sauce. Place the olives, mayonnaise and ají amarillo, if using, in the blender, and process until smooth. Reserve.
  4. For the salad: combine the cherry tomatoes with the grated garlic, oregano leaves, olive oil, lemon juice, salt, and pepper. Stir and reserve.
  5. In a plate put some black olive sauce, place a fish fillet in the center of the plate, top with tomato salad and garnish with sunflower sprouts. (Use any other sprout you have on hand.)
  6. Serve immediately.
Recipe by PERU DELIGHTS at https://perudelights.com/fish-with-black-olive-sauce-a-dish-for-good-friday/