Lunch

Pan-Seared Skrei with Rocoto Emulsion & Purple Potato Hash

Name: Pan-Seared Skrei with Rocoto Emulsion & Purple Potato Hash
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 2 skrei fillets (6 oz each), skin on, patted dry; 1 lb purple potatoes, cut into 1/2-inch cubes; 1/2 red bell pepper, finely diced; 1/2 yellow bell pepper, finely diced; 2 rocoto chilis (or 1 Tbsp rocoto paste), seeds removed; 4 Tbsp unsalted butter, divided; 2 Tbsp fresh cilantro, chopped; 1 Tbsp fresh lime juice; 3 Tbsp extra-virgin olive oil; 2 garlic cloves, minced; Kosher salt & cracked pepper; 1/4 tsp smoked paprika

A confident technique dish: pristine white fish seared skin-side-down until the skin crisps perfectly, served over a warm purple potato hash with roasted bell peppers, finished with a vibrant rocoto chili emulsion that brings both heat and brightness.

744cal 37gprotein 49gcarbs 46gfat 15min prep 28min cook 2serves

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