Start by patting the fish fillets dry with a paper towel. This helps in achieving a crispy texture. Season both sides of the fillets generously with salt and pepper. Set them aside.

Heat a large skillet over medium-high heat and add two tablespoons of vegetable oil. Once the oil is hot, carefully place the seasoned fish fillets in the skillet. Sear each side for about 3-4 minutes or until they develop a golden-brown crust. Once done, remove the fillets from the skillet and set them aside.

In the same skillet, add more oil if needed. Toss in the finely chopped red onion, minced garlic, red and yellow bell peppers. Sauté the vegetables until they become tender and release their flavors.

Introduce a handful of basil leaves and parsley to the sautéed vegetables. These herbs add a burst of freshness to the dish. Stir them into the mix for a delightful aroma.

Incorporate the Peruvian flavors by adding 1/4 cup of aji amarillo paste, providing a unique and spicy kick to the dish. Adjust the heat level according to your preference by adding aji rocoto sauce.

Add a can of diced tomatoes (14 oz) to the skillet. Allow the mixture to cook for approximately 5 minutes, allowing the tomatoes to break down and the sauce to thicken.

Pour in 1/4 cup of white wine if you choose to use it. Allow it to reduce for a few minutes to intensify the flavors. Following that, add 1/2 cup of fish or seafood stock, letting the mixture simmer for around 10 minutes to meld the flavors.

Stir in 1/2 cup of heavy cream, providing a luscious and creamy texture to the sauce. Allow it to simmer and thicken slightly.

Carefully return the seared fish fillets to the skillet, allowing them to simmer in the flavorful sauce for a couple of minutes. This step ensures the fish absorbs the rich flavors of the sauce.

Garnish the Pescado a lo Macho with a generous amount of freshly chopped cilantro. Serve the dish hot, accompanied by your choice of rice or potatoes.