Seabass with vegetables
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the Peruvian rice:
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, finely chopped
  • 2 cups white rice
  • Salt
  • 3½ cups boiling water
  • For the fish:
  • 4 seabass fillets
  • Salt and pepper
  • ⅓ cup olive oil
  • 3 garlic cloves
  • 1 teaspoon aji amarillo (optional)
  • 1 red bell pepper, sliced
  • 1 lb mushrooms, cut in fourths
  • 6 artichoke hearts, cooked and sliced
  • ½ cup snow peas, finely sliced
  • ½ cup white wine
  • ⅓ cup butter
  • Garnish:
  • 1 cup broccoli florets, cooked
Instructions
  1. Heat the vegetable oil and the garlic in a saucepan over medium heat. Stir to avoid the garlic from burning or from scorching at the bottom of the pan.
  2. When the garlic is very fragrant, add the rice, salt, and water. Stir.
  3. Put the lid on, turn the heat to very low, and cook undisturbed for 25 minutes.
  4. In the meantime make the fish:
  5. Season the fillets with salt and pepper. Have the vegetables ready.
  6. Heat the oil in a skillet over medium heat and fry the fish, turning once. Cook for about 6 minutes per side, depending on the thickness of the fillets.
  7. Transfer to a plate and keep covered.
  8. In the same skillet cook the garlic until fragrant. Add aji amarillo, red bell pepper and the mushrooms, and sauté until tender.
  9. Finally add the artichoke hearts, and the snow peas. Add the wine, let it boil and reduce about ⅓. Finally add the butter, stirring until melted and well incorporated. Taste for seasoning.
  10. Serve the fish fillets in four plates. Cover with the vegetable sauce, and serve the rice on the side. Garnish with broccoli florets.
Recipe by PERU DELIGHTS at https://perudelights.com/seabass-with-vegetables-add-more-fish-to-your-diet/