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Pan-Seared Paiche with Spicy Avocado Sauce and Greens

Serves 4
Time 35 min
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.
Ingredients
  • 1/2 small avocado
  • 3/4 chopped fresh cilantro
  • 1 jalapeño pepper, seeded and chopped
  • 2 tablespoons lime juice
  • 3 cloves garlic, sliced, divided
  • 1/2 shallot, finely chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 bunch kale, collards or Swiss chard, stems and tough ribs discarded, leaves thinly sliced
  • 3/4 teaspoon fine sea salt
  • 4 (6.0-ounce) paiche fillets
Method

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 shallot.

Heat 1 tablespoon of the oil in a large skillet over medium heat. 

Add remaining 2 garlic cloves and cook until fragrant, about 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.

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.
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  • 1/2 small avocado
  • 3/4 chopped fresh cilantro
  • 1 jalapeño pepper, seeded and chopped
  • 2 tablespoons lime juice
  • 3 cloves garlic, sliced, divided
  • 1/2 shallot, finely chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 bunch kale, collards or Swiss chard, stems and tough ribs discarded, leaves thinly sliced
  • 3/4 teaspoon fine sea salt
  • 4 (6.0-ounce) paiche fillets