Corvina a La Chorillana Peruvian Fish in Spicy Tomato Sauce
Experience the vibrant flavors of Peruvian cuisine with Corvina a La Chorillana, a succulent sea bass dish simmered in a bold, spicy tomato sauce. Perfectly pan-seared corvina fillets are nestled in a rich medley of red onions, roma tomatoes, and colorful bell peppers, elevated with the zest of aji amarillo paste and a splash of white vinegar. The addition of fresh lime juice and fragrant cilantro brings an irresistible brightness to this hearty yet elegant recipe. Ready in under an hour, this dish pairs beautifully with fluffy white rice, making it an impressive and flavorful centerpiece for any dinner table. Discover the authentic taste of Peru right in your kitchen with this easy-to-follow recipe!
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Recipe Information
Ingredients
- 4 pieces Corvina (sea bass) fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 0.5 cup All-purpose flour
- 3 tablespoons Vegetable oil
- 1 large (thinly sliced) Red onion
- 3 minced Garlic cloves
- 5 large (diced) Roma tomatoes
- 1 tablespoon Aji amarillo paste
- 1 medium (julienned) Red bell pepper
- 1 cup Fish stock
- 1 tablespoon White vinegar
- 3 tablespoons (chopped) Fresh cilantro
- 4 servings (optional, for serving) Cooked white rice
Instructions
Rinse and pat dry the corvina fillets. In a small bowl, mix the salt, black pepper, and lime juice. Rub the mixture evenly over both sides of the fillets. Let the fish marinate for 10 minutes.
Lightly dredge the marinated fillets in all-purpose flour, shaking off any excess.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Sear the fillets for about 3-4 minutes per side, or until golden brown and just cooked through. Remove the fish from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the sliced red onions and minced garlic until fragrant and slightly softened, about 3 minutes.
Add the diced tomatoes and cook for another 5 minutes, allowing them to break down and form a chunky sauce.
Stir in the aji amarillo paste and julienned red bell pepper, cooking for another 2 minutes to incorporate the flavors.
Pour in the fish stock and white vinegar, stirring well to combine. Allow the sauce to simmer over low heat for 5-7 minutes, or until slightly thickened.
Return the seared corvina fillets to the skillet, spooning the sauce over the fish. Let the fillets warm through in the sauce for 2-3 minutes.
Sprinkle the dish with freshly chopped cilantro before serving.
Serve hot with cooked white rice on the side, if desired. Enjoy your Corvina a La Chorillana!
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1134 mg | 49% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.5 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1257 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
