Redfish with Quinoa & Vegetables

by Maribel Rivero

View Profile

Pescatarian Diet

High Protein

Low Sugar

Gluten Free

Nut Free

Traditionally cooked and served in banana leaves, this redfish is inspired by a popular dish that hails from the Peruvian Amazon. Chef Maribel's take is accompanied by perfectly cooked quinoa and baby spinach, but the real star of the show is the Aji Amarillo sauce. This is a stellar example of just how good Gulf seafood can be.

Nutritional facts

Protein

41g

Carbs

47g

Calories

660

Fat

33g

Ingredients

Pepper, Chile, Aji amarillo, PureeFish, Redfish, FilletCanola and Olive Oil BlendBay LeafButterCarrotsRed OnionCeleryVegetable BaseRed QuinoaBlack PepperGarlicHeavy CreamOnionKosher SaltGrapeseed OilBaby SpinachQuinoaRed Bell PepperItalian Parsley

Reviews

4.4

Based on 39 reviews

Chelsey Chatman · 03/06/25

More Maribel Rivero’s delicious meals

Maribel Rivero

Grilled Portobello and Poblano Fajitas

Maribel Rivero

Cheese Enchiladas in Beef Ancho Chile Sauce

Maribel Rivero

Mushroom and Spinach Enchiladas

Maribel Rivero

Cochinita Pibil Pork Quesadilla

View Our Menu

About Maribel Rivero

Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.