I just tasted a seafood dish with aji amarillo sauce at a local restaurant. It’s a yellow hot pepper sauce that gives a sweet and hot pepper flavor to the dish. I wanted to make the dish at home and was delighted to find the sauce in a jar at the supermarket. So, I created this simple dish. It captures the flavors of Peru, without a long preparation time. If you can’t find aji amarillo ready-made, this recipe will work with hot paprika instead.

Helpful Hints:

— Cilantro is used in both recipes. Chop a little for the fish and leave the rest of the leaves for the rice.

— You can use any type of flaky white fish.

Countdown:

— Prepare ingredients.

— Make the rice and set aside.

— Make the cod recipe.

Shopping List:

To buy: 3/4 pound cod fillet, 1 bottle ground cumin, 1 jar aji amarillo, 1 small carton heavy cream, 1 package microwaveable brown rice, 1 container frozen peas, 1 bunch carrots, 1 bunch cilantro leaves.

Staples: canola oil, salt and black peppercorns.

Recipe by Linda Gassenheimer

1 teaspoon ground cumin

2 teaspoons canola oil

3/4 pound cod fillet

3 tablespoons aji amarillo

2 tablespoons heavy cream

1 tablespoon chopped cilantro leaves

Season cod with cumin on both sides. Heat oil in a medium-size skillet over medium-high heart. Add cod. Sear 2 minutes on each side for 1-inch-thick cod. Sear a minute longer on each side for thicker fillet. Meat thermometer should read 123 degrees Fahrenheit. Remove cod to 2 dinner plates. Lower heat to medium and add the aji amarillo sauce and cream. Cook 1 minute. Spoon sauce over cod. Sprinkle chopped cilantro on top.

Yield 2 servings.

Per serving: 240 calories (42% from fat), 11.2 g fat (4 g saturated, 4.5 g monounsaturated), 89 mg cholesterol, 30.9 g protein, 3.1 g carbohydrates, 0.9 g fiber,126 mg sodium.

Recipe by Linda Gassenheimer

1/2 cup carrot cubes (about 1/2-inch cubes)

1 cup frozen peas

Microwaveable brown rice to measure 1 1/2 cups

1 tablespoon canola oil

Salt and freshly ground black pepper

1 cup cilantro leaves

Place carrots in a large microwave-safe bowl. Microwave on high 3 minutes. Add peas to the bowl and place bowl in the microwave for 1 minute. Remove bowl and microwave rice according to package instructions. Measure 1 1/2 cups of rice and add to the carrots and peas. Save any remaining rice for another meal. Add oil and salt and pepper to taste. Add the cilantro leaves and toss well.

Yield 2 servings.

Per serving: 289 calories (27% from fat), 8.5 g fat (0.9 g saturated, 4.9 g monounsaturated), no cholesterol, 6.6 g protein, 46.9 g carbohydrates, 5.6 g fiber, 32 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook."