Peruvian-Spiced Mahi-Mahi with Aji Amarillo Sauce and Roasted Asparagus

Trim the woody ends from 1 lb of raw asparagus. Slice 1 medium raw red bell pepper into thin strips. Peel and finely chop 1 medium raw red onion, 4 raw garlic cloves, and grate 1 inch of raw ginger. Chop 1/2 bunch of raw cilantro and slice 2 stalks of raw green onions. Zest 1 of the raw limes to get 1 tsp of zest, then juice all 3 limes to yield 1/4 cup of fresh juice.

Pat dry 4 raw mahi-mahi fillets with paper towels. In a small bowl, combine 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Rub this spice mixture evenly over both sides of the fillets and let them sit at room temperature for 10 minutes.

Preheat your oven to 400°F (200°C). On a large baking sheet, toss the trimmed asparagus and sliced red bell pepper with 1 TBSP olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them out in a single layer and roast for 12 to 15 minutes until the vegetables are tender and slightly charred.

While the vegetables roast, heat 1 TBSP olive oil in a medium saucepan over medium heat. Add the chopped red onion, garlic, and grated ginger. Sauté for 5 to 6 minutes until soft and translucent. Stir in 3 TBSP of aji amarillo paste and cook for 2 minutes to cook out the raw paste flavor, then remove from heat to cool slightly.

Transfer the sautéed onion mixture to a blender. Add 1/4 cup of plain nonfat Greek yogurt, 1/4 cup of the fresh lime juice, 1 tsp lime zest, and half of the chopped cilantro. Blend on high speed until completely smooth and creamy. Season with salt to taste and set aside.

Heat 1.5 TBSP olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering. Carefully lay the spiced mahi-mahi fillets in the pan. Sear undisturbed for 4 to 5 minutes to build a golden-brown crust.

Flip the fillets and cook for another 3 to 4 minutes, or until the fish is opaque and reaches an internal temperature of 137°F (58°C).

To serve, divide the roasted asparagus and red bell peppers among 4 plates. Place a seared mahi-mahi fillet on top of each vegetable bed, generously drizzle with the creamy aji amarillo sauce, and garnish with the remaining chopped cilantro and sliced green onions.