Dinner

Pan-Seared Mero with Huancaína Cream, Roasted Purple Potato & Charred Scallion Oil

Name: Pan-Seared Mero with Huancaína Cream, Roasted Purple Potato & Charred Scallion Oil
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: Two 7 oz mero (grouper) fillets, skin on, pin bones removed; Sea salt and white pepper; 2 Tbsp neutral oil; 1 lb purple potatoes, cut into 1-inch pieces; 2 Tbsp olive oil; 2 Tbsp aji amarillo paste; ¼ cup roasted and salted walnuts; ¼ cup evaporated milk; 2 Tbsp fresh lime juice; 1 Tbsp fresh queso fresco (optional, omit for dairy-free); 1 garlic clove, minced; 4 large scallions, white and light green parts only; 3 Tbsp neutral oil, for scallion oil; 1 red chile, thinly sliced; ¼ cup fresh cilantro, chopped

Grouper (mero) fillet, perfectly seared skin-side down until golden and crispy, rests on a silken huancaína cream—the iconic Peruvian sauce of aji amarillo, evaporated milk, and walnuts—alongside roasted purple potatoes and finished with charred scallion oil. A dinner that tastes of Peru's highlands and Pacific coast converging on a single plate.

797calper serving 48gprotein 58gcarbs 43gfat 12min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this