Fish Stewed in Tomatoes and Chilies - Huanchaco-Sty

Name: Fish Stewed in Tomatoes and Chilies - Huanchaco-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless grouper fillets, cut into 6 pieces; 2 tablespoons lime juice; 6 limes, halves; 2 tablespoons chopped fresh cilantro; 2 teaspoons salt; 1 teaspoon fresh ground black pepper; 8 fresh or frozen yellow banana peppers (andean chilies, 4 seeded and chopped, 4 thinly sliced); ¼ cup canola oil; 4 garlic cloves, mashed to a paste; 1 medium red onion, halved and cut into 1/2-inch slices; 2 large plum tomatoes, cored, seeded, and coarsely chopped; 1 teaspoon dried oregano, lightly toasted in a dry, hot pan

Servings: persons

2 lbs boneless skinless grouper fillets, cut into 6 pieces
2 tablespoons lime juice
6 limes, halves
2 tablespoons chopped fresh cilantro
2 teaspoons salt
1 teaspoon fresh ground black pepper
8 fresh or frozen yellow banana peppers (andean chilies, 4 seeded and chopped, 4 thinly sliced)
¼ cup canola oil
4 garlic cloves, mashed to a paste
1 medium red onion, halved and cut into 1/2-inch slices
2 large plum tomatoes, cored, seeded, and coarsely chopped
1 teaspoon dried oregano, lightly toasted in a dry, hot pan

1
Put the grouper, lime juice, cilantro, salt, and pepper into a large bowl; toss gently to combine.Let grouper marinate at room temperature while you continue with the rest of the preparation.
2
Puree the chopped chiles and 1/3 cup water in a blender until smooth.
3
Set the chile puree aside.
4
Heat oil in a large skillet over medium-high heat.
5
Add garlic and cook until fragrant, 30 seconds.
6
Carefully add reserved chile puree and cook for 2 minutes.
7
Add onions and cook, stirring constantly, until softened, about 5 minutes.
8
Gently lay grouper filets in skillet, along with marinade and 1 cup hot water, and stir liquid gently to combine.
9
Top filets evenly with remaining chiles and tomatoes and sprinkle with oregano.
10
Reduce heat to medium-low and simmer, covered, until grouper filets are cooked through, about 15 minutes.
11
Season with salt and pepper to taste.
12
Divide grouper filets between 6 shallow bowls, along with the liquid.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs boneless skinless grouper fillets, cut into 6 pieces, 2 tablespoons lime juice, 6 limes, halves, 2 tablespoons chopped fresh cilantro, and more.

Yes, Fish Stewed in Tomatoes and Chilies - Huanchaco-Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Stewed in Tomatoes and Chilies - Huanchaco-Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions