Grilled Andean Trout with Chimichurri and Roasted Corn Salad

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

Fresh Andean trout grilled to perfection topped with a zesty chimichurri sauce, served alongside a roasted corn and tomato salad that highlights Bolivian mountain flavors. This Latin American-inspired seafood recipe, ready in about 30 minutes, pairs Andean trout fillets, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 15 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Brush 4 Andean trout fillets with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Grill trout fillets skin-side down for 4-5 minutes until skin is crisp, then flip and grill an additional 3 minutes until fish flakes easily with a fork. Remove from grill and set aside.
  3. Step 3: In a bowl, combine 1/2 cup finely chopped fresh parsley, 1/4 cup finely chopped fresh cilantro, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1 tbsp olive oil, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to make chimichurri sauce.
  4. Step 4: In a separate skillet over medium heat, add 1 tbsp olive oil and 2 cups fresh corn kernels. Sauté for 5-6 minutes until corn is lightly charred.
  5. Step 5: Transfer corn to a bowl and toss with 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1 tbsp lime juice. Season with a pinch of salt.
  6. Step 6: Plate each grilled trout fillet and spoon generous amounts of chimichurri over the top. Serve alongside the roasted corn salad.

Frequently asked questions

How long does Grilled Andean Trout with Chimichurri and Roasted Corn Salad take to make?

Total time is about 30 minutes (15 min prep + 15 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 Grilled Andean Trout with Chimichurri and Roasted Corn Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Grilled Andean Trout with Chimichurri and Roasted Corn 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 Grilled Andean Trout with Chimichurri and Roasted Corn 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 Grilled Andean Trout with Chimichurri and Roasted Corn 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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