Pan-Seared Peruvian Fish with Lime and Chili Marinade

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Delicate white fish fillets marinated in a tangy lime and chili sauce then pan-seared to a tender finish with a slight char. This Latin American recipe, ready in about 35 minutes, pairs fresh lime juice, garlic cloves, minced, ají amarillo paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, 6 oz each white fish fillets (like sea bass or tilapia)
• 4 tbsp fresh lime juice
• 3 garlic cloves, minced
• 1 tbsp ají amarillo paste
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp chopped cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a shallow dish, combine 4 tbsp fresh lime juice, 3 minced garlic cloves, 1 tbsp ají amarillo paste, 1 1/2 tsp salt, and 1 tsp black pepper. Add 4 pieces of 6 oz white fish fillets and marinate for 20 minutes in the refrigerator.
2. Step 2: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering.
3. Step 3: Remove fish from marinade, letting excess drip off, and place fillets skin-side down (if skin-on) in the hot pan. Sear for 3-4 minutes until the edges are crispy and golden.
4. Step 4: Flip the fillets carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
5. Step 5: Transfer to plates and sprinkle with 2 tbsp chopped cilantro before serving with steamed rice or salad.