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Redfish with Quinoa & Vegetables
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, Puree, Fish, Redfish, Fillet, Canola and Olive Oil Blend, Bay Leaf, Butter, Carrots, Red Onion, Celery, Vegetable Base, Red Quinoa, Black Pepper, Garlic, Heavy Cream, Onion, Kosher Salt, Grapeseed Oil, Baby Spinach, Quinoa, Red Bell Pepper, Italian Parsley
Reviews
4.3
Based on 29 reviews
Michael Wilkinson · 12/08/24
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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.
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