Pan-Seared Paiche with Spicy Avocado Sauce and Greens

Pan-Seared Paiche with Spicy Avocado Sauce and Greens

Serves 4
Paiche, a firm and delicious fish from Peru, is native to the Amazonian Basin. Here we’ve paired thick fillets with a spicy avocado sauce and earthy greens spiked with garlic.
  • 1/2 small avocado
  • 3/4 chopped fresh cilantro
  • 1 jalapeño pepper, seeded and chopped
  • 2 tablespoons lime juice
  • 3 garlic cloves, sliced, divided
  • 3 tablespoons finely diced red onion
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 bunch kale, collards or chard, well rinsed, stems and tough ribs discarded, leaves thinly sliced
  • 3/4 teaspoon fine sea salt
  • 4 (6-ounce) paiche fillets
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In a food processor, combine avocado, cilantro, jalapeño, lime juice, 2 tablespoons water and 1 of the garlic cloves. Pulse until finely chopped. Transfer to a small bowl and stir in onion.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add remaining 2 garlic cloves and cook, stirring, 1 minute. Add greens and 1/4 teaspoon of the salt. Cover and cook, stirring frequently, until tender, about 5 minutes; add water a few tablespoons at a time if necessary to keep greens from sticking. Transfer greens to a platter and keep warm.

Wipe out the skillet and place over medium-high heat. Add remaining 1 tablespoon oil. Sprinkle paiche with remaining 1/2 teaspoon salt. Add to the skillet and cook until just opaque in the center, about 4 minutes per side. Place fish on top of greens and spoon sauce over fish.
Nutritional Info: 
Per Serving: 280 calories (120 from fat), 13g total fat, 2g saturated fat, 85mg cholesterol, 570mg sodium, 7g carbohydrates, (3 g dietary fiber, 1g sugar), 33g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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