Pescado A Lo Macho Recipe
A Peruvian favorite, this filet of fish is lightly battered, sautéed and topped with a flavorful, creamy sauce and a seafood mix.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Fish
Lightly season the fish fillets with salt and pepper. Dredge each fillet in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- 2
Cook the Fish
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the battered fish fillets and cook for about 3-4 minutes on each side until golden brown. Remove and set aside.
- 3
- 4
Make the Sauce
In the same skillet, add a bit more olive oil if necessary and sauté onion and garlic until soft. Add red bell pepper, and cook for an additional 2 minutes. Pour in white wine and let it reduce for 2-3 minutes. Stir in heavy cream, paprika, salt, and black pepper. Simmer until slightly thickened.
- 5
Combine and Serve
Return the seafood mix to the sauce, stirring to combine. Place the cooked fish fillets on a serving plate, top with the seafood sauce, and garnish with chopped parsley.
