Citrus-Marinated Grilled Trout with Andean Potato Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh trout marinated in bright citrus and herbs grilled to perfection, served alongside a comforting potato salad inspired by Bolivia’s highlands. This latin american-inspired seafood ready in about 60 minutes pairs (6 oz each) whole trout fillets, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 20 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a shallow dish, whisk together 1/4 cup orange juice, 1/4 cup lime juice, 2 minced garlic cloves, 3 tbsp olive oil, 2 tbsp chopped fresh oregano, 1 tsp salt, and 1/2 tsp black pepper. Place 4 trout fillets in the marinade, turning to coat. Cover and refrigerate for 30 minutes.
  2. Step 2: Meanwhile, boil 4 medium yellow potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
  3. Step 3: In a bowl, combine the diced potatoes with 1 small finely chopped red onion, 1/4 cup chopped fresh cilantro, 3 tbsp mayonnaise, and 1 tbsp white vinegar. Toss gently and season with salt and pepper to taste.
  4. Step 4: Preheat grill to medium-high heat. Remove trout from marinade and grill skin-side down for 4-5 minutes per side, until fish flakes easily with a fork and has grill marks.
  5. Step 5: Plate the grilled trout alongside a generous scoop of the Andean-style potato salad for a balanced meal full of fresh flavors.

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Frequently asked questions

How long does Citrus-Marinated Grilled Trout with Andean Potato Salad take to make?

Total time is about 60 minutes (40 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Citrus-Marinated Grilled Trout with Andean Potato Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orange juice from drying out.

Can I substitute ingredients in Citrus-Marinated Grilled Trout with Andean Potato Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Citrus-Marinated Grilled Trout with Andean Potato Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Citrus-Marinated Grilled Trout with Andean Potato Salad?

Latin American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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