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peruvian

Pescado a lo Macho with Tomato Pepper Sauce

This simmered dish pairs firm white fish fillet with shrimp, peeled and deveined, aji amarillo paste and crushed tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety High protein Pescatarian Low carb Gluten free Heart friendly
300 kcal 2000 kcal
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Estimated macros per portion

82 g Protein
30 g Carbohydrates
23 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 243g firm white fish fillet (cod or similar) 243 kcal
  • 109g shrimp, peeled and deveined 108 kcal
  • 22g aji amarillo paste 15 kcal
  • 218g crushed tomatoes 70 kcal
  • 85g red onion, sliced 34 kcal
  • 10g garlic, minced 15 kcal
  • 17g olive oil 150 kcal
  • 146g low sodium fish or chicken broth 9 kcal
  • 15g lime juice 5 kcal
  • 0.61 tsp (1g) salt 0 kcal
  • 0.3 tsp (1g) black pepper 2 kcal

Cooking instructions

  1. saltblack pepper
    Pat the fish dry and season with salt and black pepper.
  2. olive oil
    Heat 1/2 of the olive oil in a skillet over medium-high heat. Sear fish 2 to 3 minutes per side until just cooked; transfer to a plate.
  3. red oniongarlicolive oil
    Add remaining olive oil to the same skillet. Saute onion 2 minutes, then add garlic for 30 seconds.
  4. aji amarillo pastecrushed tomatoeslow sodium fish or chicken broth
    Stir in aji amarillo paste, then add crushed tomatoes and broth. Simmer 4 to 6 minutes until slightly thickened.
  5. shrimplime juice
    Stir in shrimp and cook 2 minutes until pink. Finish with lime juice.
  6. Return fish to the pan briefly to warm through. Serve with sauce spooned over the top.

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