Step 1

Heat your grill to high.

Step 2

Blacken the red pepper on all sides.

Step 3

When fully black, remove from the grill and place in a paper bag. Close and let pepper steam for 10 minutes.

Step 4

While pepper is steaming, grill the tomatoes on all sides until blackened and split.

Step 5

Cut tomatoes in half and remove the blackened skin and any seeds.

Step 6

Place tomato pieces in a blender.

Step 7

Remove pepper from the bag, then peel or scrape off the blackened skin, remove ribs and seeds. Place pepper in the blender.

Step 8

Add ají amarillo, nut paste, olive oil, lime, and salt. Purée until smooth and light in color, transfer to a bowl and set aside.

Step 9

Trim the fish into equal 6-ounce portions and place in a shallow baking dish.

Step 10

Finely chop the basil, thyme, and lavender buds together and place in a small bowl.

Step 11

Add the salt, pepper, and olive oil. Spoon over the fish, turn to coat, and marinate for 20 minutes.

Step 12

Meanwhile, preheat grill to medium-high - about 400°F/200°C.

Step 13

When hot, oil the grates then grill fish for 4 minutes on the first side and three minutes on the flip side. (You will see the fish becoming opaque as it cooks.)

Step 14

Spoon a couple of tablespoons of the sauce onto the plates, then top with fish and garnish with chopped parsley.