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Ingredients
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Fish
Sauce
Vegetables
Method
Preparation
- 1
Prepare the Piperade
In a large skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent. Add red and yellow bell peppers, and continue to sauté for about 5 minutes until they begin to soften. Stir in the diced tomatoes and cook for an additional 5 minutes. Season with salt and pepper. Remove from heat and set aside.
- 2
Prepare the Sauce
In a small bowl, mix the ají amarillo paste, minced garlic, lemon juice, salt, and black pepper. Whisk in 1 tablespoon of olive oil until well combined.
- 3
Prepare the Zucchini Blossoms
Gently rinse the zucchini blossoms under cool water and pat dry. Remove the stamens from inside the blossoms.
Cooking
- 4
- 5
Assemble the Dish
On a plate, spoon a generous portion of the piperade. Place the cooked madai fillet on top, drizzle with the ají amarillo sauce, and garnish with the zucchini blossoms.
