Dinner

Pan-Seared Sea Bass with Causa Limeña Velouté, Charred Shishito Peppers & Black Olive Oil

Name: Pan-Seared Sea Bass with Causa Limeña Velouté, Charred Shishito Peppers & Black Olive Oil
Prep time: 14 min
Cook time: 26 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 sea bass fillets (7 oz each), skin on, patted dry; 5 oz yellow potatoes, peeled & cubed; ½ ripe avocado, peeled & pitted; 2 tbsp fresh lime juice, divided; 1 tbsp ají amarillo paste (or 1 tsp turmeric + ¼ tsp cumin); 1 garlic clove, minced; 3 tbsp extra-virgin olive oil, divided; 2 tbsp whole milk or light cream; salt & white pepper to taste; 8–10 fresh shishito peppers; 1 tbsp black olive oil (or fruity extra-virgin); 1 tbsp unsalted butter; 1 tsp red pepper flakes; fleur de sel; 2 tbsp fresh cilantro, chopped; thin lime slices for garnish

A silky causa limeña purée (the classic Peruvian potato-avocado sauce, reimagined as a velouté) pools beneath a perfectly seared sea bass fillet with skin crackle. Charred shishito peppers and a fruity black olive oil finish the plate with smoke and minerality. Sophisticated and deeply flavored—a dish that honors Peru with a confident hand.

784calper serving 43gprotein 44gcarbs 51gfat 14min prep 26min 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