Pescado a la chorrillana (Chorrillos-style fish)
Chorrillos is a district in the south of Lima, a former resort about the middle of the 19th century. It’s popular for its beaches and seafood-based dishes, one of which is the Chorrillos-style fish. It contains (as well as fish), onions, garlics, tomatoes, yellow chili/pepper and cilantro. It’s simple and tasty! this recipe is for 6 people.
Ingredients:
- 6 fillets of fish
- Lime juice
- Flour
- 1/2 cup of vegetable oil
- 2 medium onions, cut in thick slices
- 2 cloves of garlic, finely chopped
- 2 tomatoes, peeled, without seeds and cut in pieces
- Yellow chili/pepper, ground, to one’s taste
- 1 yellow chili/pepper, clean, without seeds and cut in strips
- 1 tablespoon of chopped cilantro
- Salt
- Pepper
Preparation:
Season the fillets, flour and fry them in hot vegetable oil. Keep back covered in a bowl (you don’t want they get cooled down!).
Heat vegetable oil and fry the onion. Add the garlic. Cook until the onion get light. Add the ground chili/pepper, chili/pepper strips, tomato and cilantro. Season.
Put over this mix the fillets and cook 5 minutes on a low flame. Pour the lime juice.
Serve with rice and cooked potatoes.
(A Sauvignon Blanc is a great wine to drink with this dish)
