Citrus-Marinated Grilled Trout with Andean Potato Salad

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, ready in about 60 minutes, pairs 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

4 (6 oz each) whole trout fillets
1/4 cup orange juice
1/4 cup lime juice
2, minced garlic cloves
3 tbsp olive oil
2 tbsp, chopped fresh oregano leaves
1 tsp salt
1/2 tsp black pepper
4 medium, boiled and diced yellow potatoes
1 small, finely chopped red onion
1/4 cup, chopped fresh cilantro
3 tbsp mayonnaise
1 tbsp white vinegar

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Instructions

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.
Step 2: Meanwhile, boil 4 medium yellow potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
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.
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.
Step 5: Plate the grilled trout alongside a generous scoop of the Andean-style potato salad for a balanced meal full of fresh flavors.