peruvian

Peruvian Pan Seared Mackerel with Aji Verde and Roasted Sweet Potato

Name: Peruvian Pan Seared Mackerel with Aji Verde and Roasted Sweet Potato
Yield: 1 serving
Cuisine: peruvian
Ingredients: 129 g mackerel fillet; 227 g sweet potato, cubed; 8 g olive oil; 15 g mayonnaise; 11 g jalapeno, roughly chopped; 15 g cilantro; 14 g lime juice; 5 g garlic; 0.76 g salt; 0.38 g black pepper

This pan-seared dish pairs mackerel fillet with sweet potato, cubed, mayonnaise and jalapeno, roughly chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

29 g Protein

51 g Carbohydrates

38 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

129g mackerel fillet 264 kcal
227g sweet potato, cubed 195 kcal
8g olive oil 71 kcal
15g mayonnaise 102 kcal
11g jalapeno, roughly chopped 3 kcal
15g cilantro 5 kcal
14g lime juice 4 kcal
5g garlic 7 kcal
0.38 tsp (1g) salt 0 kcal
0.19 tsp (0g) black pepper 1 kcal

Cooking instructions

sweet potatoolive oilsaltblack pepper
Heat oven to 425 F. Toss sweet potato with olive oil, salt, and black pepper. Roast on a sheet pan until tender and browned, 20-25 minutes, flipping once.
sweet potatomayonnaisejalapenocilantrolime juicegarlicsalt
While the sweet potato roasts, make the aji verde: blend mayonnaise, jalapeno, cilantro, lime juice, and garlic with a pinch of salt until smooth.
mackerel filletsaltblack pepper
Pat the mackerel dry and season with salt and black pepper. Heat a skillet over medium-high heat. Sear skin-side down until crisp, 3-4 minutes; flip and cook 1-2 minutes more until just cooked through.
mackerel filletsweet potatolime juice
Plate the roasted sweet potato and add the mackerel. Spoon the aji verde over the fish and serve with extra lime if desired.