Pescado con Salsa Fria de Nuez - Fish with Cold Walnut Sauce

There are many ingredients to this traditional Peruvian dish, but the preparation is simple. You can substitute some ingredients as needed. The end result may not be totally authentic, but you'll enjoy this seafood entree.

• 4 dried arbol chiles or 2-3 fresh Peruvian rocoto chiles, seeds and stems removed and roasted. (Substitute favorite chil
• 3/4 cup chopped green onions, both white and green sections
• 2 large cloves garlic
• 1 cup walnut meat or roasted peanuts
• 1 cup grated Muenster cheese
• 1/2 - 3/4 cup half-and-half
• salt and pepper to taste
• 4 sea bass fillets or 4 whole trouts
• 1/3 cup all-purpose flour
• 2 tablespoons butter
• 2 tablespoons oil
• Green olives or capers to garnish

Blend the chiles, onions, garlic, cheese, and half-and-half in a blender or food processor until the mix resembles a thick mayonnaise. Continue blending and add more half-and-half until the mix is like thick cream. Season with salt and pepper to taste and refrigerate until needed. Makes 3 cups of sauce.

Rinse the fish under cold running water and pat dry. Season generously with salt and pepper, then dredge in flour, shaking off the excess. Melt butter and oil in a large skillet, then saute the fish over medium heat about 4 minutes per side, until the flesh is no longer opaque.

Serve immediately with the cold nut sauce. Garnish with olives or capers.

Serves 6