Kevin Meyer

Peruvian-Style Fish with Aji-Lime Sauce, Quinoa, Tomato-Corn Salsa, and Sautéed Snap Peas (or Asparagus)

Time: 45 minutes
Serves: 2
Diet: Pescatarian

A bright, citrusy, and mildly spicy dish inspired by Peruvian coastal cooking — seared fish with a creamy aji-lime sauce, fresh tomato-corn salsa, fluffy quinoa, and crisp glazed snap peas.

Ingredients

Fish

  • 2 skinless fillets halibut, sea bass, or salmon (about 6 oz each)
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 tsp butter (optional, for browning)

Aji-Lime Sauce

  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 1 tsp aji amarillo paste (sub: ½ tsp yellow chili paste or pinch of cayenne + turmeric)
  • Juice of 2 limes
  • 2 tbsp Greek yogurt or light sour cream
  • 1 tbsp chopped cilantro
  • Salt to taste

Quinoa

  • ¾ cup quinoa
  • 1 ½ cups vegetable broth
  • 1 tsp olive oil
  • Pinch of salt
  • Squeeze of lime

Tomato-Corn Salsa

  • 1 cup diced vine-ripe tomatoes
  • ½ cup corn (fresh, roasted, or frozen and thawed)
  • ¼ cup finely diced red onion
  • 1 tbsp chopped cilantro
  • Juice of ½ lime
  • ½ tbsp olive oil
  • Salt and pepper

Sautéed Snap (or Snow) Peas

  • 6 oz snap peas or snow peas, trimmed
  • 1 tsp olive oil
  • 1 tsp of the aji-lime sauce (set aside before thinning it with yogurt)
  • Pinch of salt

Optional Garnish

  • Avocado slices
  • Extra cilantro
  • Lime wedges

Instructions

  1. Cook the Quinoa:
    Rinse quinoa, then combine with vegetable broth in a small pot. Bring to a boil, reduce heat, cover, and simmer ~15 minutes until fluffy. Fluff with a fork, stir in olive oil, salt, and a squeeze of lime. Keep warm.
  2. Make the Tomato-Corn Salsa:
    Combine all salsa ingredients in a bowl. Mix gently and let sit 10–15 minutes to develop flavor.
  3. Prepare the Aji-Lime Sauce:
    Sauté shallot and garlic in olive oil for about 2 minutes, until fragrant. Stir in aji amarillo paste, cook 1 minute, then remove from heat. Spoon out 1 teaspoon of this concentrated mixture and set aside for the peas.
    To the remaining mixture, stir in lime juice, yogurt, cilantro, and salt. Set aside.
  4. Sear the Fish:
    Pat fish dry, season with salt and pepper. Heat olive oil (and butter if using) in a skillet over medium-high heat. Sear 3–4 minutes per side, until golden and cooked through. Transfer to a warm plate.
  5. Sauté the Snap Peas:
    In the same pan, add 1 tsp olive oil and the reserved teaspoon of concentrated aji mixture. Toss in snap peas, sauté 2–3 minutes just until bright green and crisp-tender. Season lightly with salt.
  6. Assemble:
    Spoon quinoa onto plates, top with fish, drizzle with the aji-lime sauce, and spoon the tomato-corn salsa alongside. Add the snap peas for a pop of color and crunch. Garnish with avocado slices, cilantro, and lime wedges.

Substitution Guide: Asparagus for Snap Peas

If substituting asparagus for snap or snow peas:

Ingredients change:

  • Replace 6 oz snap peas with 6–8 oz fresh asparagus, trimmed and cut into 2-inch pieces.

Cooking method:

  1. After cooking the fish, heat 1 tsp olive oil in the same skillet.
  2. Add asparagus and sauté 4–5 minutes, stirring occasionally, until bright green and just tender.
  3. Toss with the reserved teaspoon of concentrated aji mixture (from the sauce step) and a small squeeze of lime.
  4. Season with a pinch of salt before serving.

Flavor note:
The asparagus gives a slightly more earthy, savory contrast to the citrusy sauce — less sweet than peas but still vibrant and perfectly balanced with the tomato-corn salsa.

Shopping List

🐟 Fresh Produce

  • 2 skinless fillets halibut, sea bass, or salmon (about 6 oz each)
  • 1 small shallot
  • 2 cloves garlic
  • 2 limes (plus 1 extra for garnish, optional)
  • 1 cup vine-ripe tomatoes (about 2 medium)
  • ½ cup corn (fresh, roasted, or frozen)
  • ¼ cup red onion
  • 1 bunch cilantro (you'll use several tablespoons total)
  • 6 oz snap peas or snow peas
  • 1 avocado

🌾 Pantry & Dry Goods

  • ¾ cup quinoa
  • 1 ½ cups vegetable broth (or water + bouillon cube)
  • Olive oil
  • Salt and pepper
  • 1 tsp butter (optional)

🥣 Condiments & Sauces

  • 1 tsp aji amarillo paste (or substitute ½ tsp yellow chili paste or pinch of cayenne + turmeric)
  • 2 tbsp Greek yogurt or light sour cream

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