Dinner

Pan-Seared Branzino with Charred Corn Purée & Ají Rojo Oil

Name: Pan-Seared Branzino with Charred Corn Purée & Ají Rojo Oil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 whole branzino (300g each), gutted & scaled; 3 tbsp olive oil, divided; 1.5 cups corn kernels, fresh or thawed; ⅓ cup whole milk; 2 tbsp ají rojo paste (or 1 tbsp tomato paste + ½ tsp paprika + ¼ tsp chili flakes); 1 garlic clove, minced; 1 tbsp lime juice; 2 tbsp butter; sea salt, white pepper, & fleur de sel

A whole branzino, skin crackling and flesh delicate, rests atop a burnt-corn purée swirled with vibrant crimson ají rojo oil. Peru in a plate: seafood, corn, chili.

723cal 59gprotein 27gcarbs 43gfat 10min prep 15min cook 2serves

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