Lunchbreak: Peruvian-Style Roast Fish with Green Sauce & Green Beans

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Chef Zita Smith

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Peruvian-Style Roast Fish with Green Sauce

By Zita Smith of ZitaCooks Catering. 

 Mild and flakey Peruvian seasoned fish seared and served with a spicy, luscious green sauce.

Servings: 4

Cook Time: 20 Minutes

Total Time: 30 minutes



  • 3 tablespoons avocado oil (Extra virgin Olive Oil works as well)
  • 1/4 cup lime juice, from 1 limes
  • 1/4 tablespoon kosher salt
  • 2 teaspoons paprika
  •                 1 teaspoon of garlic powder 
  •                   1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1/2 tablespoon cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons turmeric 
  •                 4 Fillets Swai Fish ( can use Salmon, Mahi Mahi, Snapper, or any delicate fish)


  • 1-2 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped (see note)
  • 1 cup packed fresh cilantro leaves
  • 2 cloves garlic, roughly chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon fresh lime juice, from one lime
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil (optional: this can be done to help blender along)



  • Combine all of the dry ingredients and mix together to form a seasoning blend. Take your fillets and drizzle with 1 tablespoon of olive oil and juice of one lime. Next, season fillets liberally on both sides with seasoning mixture. Set aside while you make the green sauce.
  • Place a medium sized non stick skillet/sauce pan  on stove over medium high heat and drizzle remaining 2 tablespoons of oil. Once oil is hot(one minute) place seasoned fish down in to the pan. (You should hear it sizzle). Allow to sear on both sides for 2 minutes.
  • Remove fish from pan with spatula and place in plate.


  • Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil if needed. 
  • Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
  • Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.

Sautéed String Beans with Shallots & Garlic


  • 1 tablespoons avocado oil or unsalted butter
  • 2 large shallots, diced shallots
  •                 1 tablespoon minced garlic
  • 1/4 cup dry white wine (Chardonnay)
  • 2 cups French string beans (haricots verts), trimmed
  • 1/2 teaspoon salt & black pepper
  • 1 teaspoon dry seasoning blend that was used to season the fish
  • Pinch sugar


  • Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes. Do not brown.
  • Add the beans, salt, pepper, seasoning and white wine; bring to a boil. Cover the skillet, reduce the heat to low, and cook for 6 minutes.
  • Remove the lid and increase the heat to high. Cook, stirring frequently, until the liquid is evaporated, the beans are tender, and the shallots are jammy, about 3 minutes. Taste and adjust the seasoning with salt, pepper, and a pinch of sugar if needed. Serve warm.

PLATING:  Place seared fish on plate along with green beans. Next drizzle with a spoon as much of the green sauce as you would like on top of the fish or on the side of the plate for dipping. 

OPTION:  Serve with a side of Spanish Rice to round out the meal. 


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