Recipe information
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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Main Ingredients
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. Prepare the Seafood Mix
In the same skillet, add the remaining butter. Sauté the mixed seafood for about 3-5 minutes until cooked through. Remove and set aside.
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.