Serves 4
Pulpo al olivo is a famous appetizer consisting of sliced cooked octopus served with a creamy black olive sauce. That was my inspiration to create this dish made with fish fillets instead.
4 fish fillets (about 1-inch thick)
Salt and pepper
Juice of ½ lemon
4 tablespoons vegetable oil
½ cup mayonnaise
¾ cup Botija or Alfonso olives
1–2 tablespoons ají amarillo paste
2 cups cherry tomatoes, halved
1 garlic clove, grated
2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
2 tablespoons olive oil
2 tablespoons lemon juice
½ cup sunflower sprouts (or any other sprouts)
1. Season the fish fillets with salt, pepper, and lemon juice.
2. Heat the vegetable oil in a skillet over medium heat and fry the fillets until they have a beautiful brown color and are cooked through but not dry.
3. In the meantime, make the olive sauce by processing the olives, mayonnaise, and ají amarillo, if using, in a blender until smooth. Reserve.
4. To make the salad, combine the cherry tomatoes with grated garlic, oregano leaves, olive oil, lemon juice, salt, and pepper. Stir and reserve.
5. Put some black olive cream on each plate, and top with a fish fillet, tomato salad, and a few sprouts.
6. Serve immediately.
You can use any kind of fish you like to make this dish. Instead of the tomato salad, you may serve it with steamed potatoes or rice.