Peruvian-Style Black Cod

Local Ocean’s Special
Peruvian-Style Black Cod

TIME: 20 minutes

SERVING SIZE: 1 bowl per person

Black Cod
Roasted Corn, Mango, Tomatoes
Yellow Onion
Aji Amarillo-Shellfish Sauce
Green Onion + Parsley
Herb Paste

2-3 tbsp olive oil for cooking
Salt + pepper for seasoning


  1. Season the pieces of black cod on all sides with salt and pepper.

  2. Start Cooking - this is a one-pan meal, so select a saucepan large enough to fit the entire dish. Heat the saucepan over medium heat with 2 tbsp cooking oil until the oil is shimmering but not smoking. Add the onion to the pan and cook for 1 minute until it just begins to soften.

  3. Add the herb paste and black cod to the pan. Cook for 2 minutes until the fish is lightly seared on both sides.

  4. Add the roasted corn kernels, mango, tomatoes and ginger to the pan. Cook for an additional 2-3 minutes.

  5. Reserve a bit of the cilantro for garnish, then add the majority of the cilantro, as well as all of the green onion and parsley, to the pan. Add the aji amarillo-shellfish sauce and bring to a boil. Boil for 5 minutes, stirring occasionally.

  6. Remove from heat, taste, and season with more salt and pepper if desired.

  7. Divide into bowls and garnish with cilantro. Enjoy!


Updated June 2022

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