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pescado a lo macho recipe

Pescado a lo Macho Recipe

Brimming with flavor, this recipe features tender fish fillets and an assortment of shellfish, all expertly cooked in a sauce made of tomato, garlic, onion and chili peppers.
The result is a light and slightly sweet taste that is perfectly complemented by the fiery kick of spice provided by the chili peppers.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Equipment
  • 1 shallow dish
  • 1 Paper towels
  • 1 Large skillet
Ingredients
  
  • 1 lb White fish fillets such as trout, cod, haddock, or halibut
  • 1/2 lb Mussel
  • 1 teaspoon Salt
  • 1 tsp Pepper
  • 3 cloves Garlic
  • 1/2 cup Flour
  • 1 cup Chopped onion
  • 3 tbsp Liquefied yellow pepper
  • 2 tbsp Liquefied mirasol chili pepper
  • 2 tbsp Chopped tomatoes
  • Olive oil
  • Fish broth
Instructions
 
  • Pat the white fish fillets dry with paper towels and season them on both sides with salt and pepper.
    Set aside.
  • In a shallow dish, mix flour, 1 teaspoon salt, 1 tablespoon pepper and 3 cloves of crushed garlic.
  • Coat each fillet with the flour mixture, ensuring they are fully covered.
  • Heat olive oil over medium-high heat in a large skillet.
    Add the flour-coated fish fillets and cook for about 3-4 minutes on each side until golden brown.
    Transfer the cooked fish to a plate and keep warm.
  • In the same skillet, over medium heat, add more olive oil if necessary.
    Add 1 cup of chopped onion and 1 tablespoon of minced garlic and sauté until the onions are translucent.
  • Stir in 3 tablespoons of liquefied yellow pepper, 2 tablespoons of liquefied mirasol chili pepper and 2 tablespoons of chopped tomatoes.
    Cook for a few minutes until the mixture is fragrant and well combined.
  • Slowly add fish broth to the pan and bring the mixture to a gentle simmer.
    Allow the sauce to thicken for about 5-8 minutes as it cooks.
  • Add the mussels to the sauce, ensuring they are covered in the sauce.
    Cook for a few minutes until the mussels open.
  • Place the cooked fish fillets back into the skillet and spoon the sauce and mussels over the fillets.
    Cover the skillet, and cook for 2-3 minutes to ensure the flavors meld and the fish is fully cooked.
  • Plate the Pescado a lo Macho by placing the fish fillets on a serving platter and top with the mussels and sauce.
    Enjoy your delicious Peruvian dish!
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