Cooking Time (7-10 min)
8oz fillet of Mahi-Mahi
2 tablespoons of vegetable oil
1 large onion (cut in stripes)
2 garlic cloves (minced)
2 medium size tomatoes (cut in stripes)
1 whole red bell pepper (cut in stripes)
¼ teaspoon of Aji Panca paste; or, 1 tbsp of paprika powder
1 teaspoon of toasted ground cumin seeds
2 tablespoons of chopped cilantro
1 pinch of oregano
2 cups of fish broth; or, chicken broth
4oz of white wine
Salt and pepper to taste
- Heat olive oil in a large high-sided skillet over medium heat. Add onions and cook, stirring, until slightly crispy. Add garlic and continue cooking until golden brown, about 1 minute. Stir in aji amarillo paste and cook for 1 minute.
- Add wine and cook until reduced slightly, about 2 minutes. Add fish stock and 1/2 cup tomatoes; stir to combine. Reduce heat to a simmer, and cook until thickened, 8 to 10 minutes.
- Season halibut and shrimp with salt and pepper. Add halibut to skillet, gently pushing down, but not covering, with sauce. Cover and cook for 5 minutes. Uncover and add shrimp. Cover and continue cooking until fish is opaque, and shrimp is cooked through, about 3 minutes more. Add remaining cup of tomatoes and peas; cook until vegetables are heated through. Season with salt and pepper.
- Transfer fish to a large serving platter, and spoon sauce over fish. Sprinkle with cilantro and serve immediately.