Fish Asado Recipe

Cooking Instructions

1. 1

   Prepare the Lentils

   Rinse the Rancho Gordo lentils under cold water. In a pot, add the lentils and cover with water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain and set aside.

2. 2

   Make the Red Bell Pepper Sauce

   Roast the red bell peppers over an open flame or in an oven until charred. Let them cool, then peel off the skins and remove the seeds. Blend the roasted peppers with olive oil, garlic, salt, and black pepper until smooth. Set aside.

3. 3

   Prepare the Haricot Verts

   Trim the ends of the haricot verts (green beans) and blanch them in boiling water for 3-4 minutes. Drain and place in ice water to stop the cooking. Drain again and set aside.

4. 4

   Make the Fennel Brunoise

   Finely dice the fennel bulb to create a brunoise. Sauté in a tablespoon of olive oil over medium heat for 5-7 minutes until softened and aromatic.

5. 5

   Cook the Fish

   Season the fish fillets with salt, black pepper, and lemon juice. Heat the remaining olive oil in a pan over medium-high heat. Add the fish fillets and cook for about 4-5 minutes on each side or until cooked through and flaky.

6. 6

   Assemble the Dish

   On a plate, layer the lentils, followed by the red bell pepper sauce, haricot verts, and finally the cooked fish fillets. Garnish with the sautéed fennel brunoise.