Baked Fish with Kiwicha Crust, Ají Amarillo Corn Cream, and Warm Fava Bean Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Season the fish fillets with 1 teaspoon salt, black pepper, 2 grated garlic cloves, and 2 tablespoons of the lime juice. Let them rest for 10 minutes while you prepare the other components.

3. 3

   Place the popped amaranth on a wide plate. Lightly brush or coat each fillet with the beaten egg and press it onto the amaranth to create an even crust on one side. Set the fillets aside with the crust facing up.

4. 4

   In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the white onion and sauté for 3 minutes. Stir in the ají amarillo paste and cook 1 minute more. Add the corn, vegetable broth or water, 1/2 teaspoon salt, and cook for 6 minutes.

5. 5

   Transfer the corn mixture to a blender along with the evaporated milk and butter. Blend until smooth. If you want a finer texture, strain it. Return the cream to the skillet and keep it over low heat for 2 to 3 minutes, without letting it boil hard.

6. 6

   Place the fish fillets on the prepared tray, with the kiwicha crust facing up. Drizzle with 1 tablespoon olive oil. Bake for 10 to 12 minutes at 220 °C / 425 °F, until the fish is cooked through and the crust looks crisp.

7. 7

   While the fish bakes, make the warm salad. In a bowl combine the cooked peeled fava beans, red onion, 1 chopped garlic clove, cilantro, mint, red wine vinegar, the remaining tablespoon of lime juice, the remaining tablespoon of olive oil, and 1/4 teaspoon salt. Mix well.

8. 8

   Spoon a base of ají amarillo corn cream onto each plate. Place a crusted fish fillet on top and serve with the warm fava bean salad. Adjust salt if needed and serve immediately.