Fish with Black Olive Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

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


  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