Pan-Seared Peruvian-Style Trout with Citrus and Aji Amarillo Butter

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 developed and reviewed.

Tender trout fillets pan-seared and finished with a bright citrus butter infused with the distinctive heat and flavor of aji amarillo pepper. This Latin American recipe, ready in about 20 minutes, pairs trout fillets, salt, black pepper 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: 10 min Cook: 10 min Serves 4 Latin American cuisine 350 cal/serving

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Ingredients

4 fillets (about 6 oz each) trout fillets
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
1 tablespoon aji amarillo paste
1 tablespoon fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons chopped fresh parsley

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Instructions

Step 1: Pat dry 4 trout fillets and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add trout fillets skin-side down and cook for 4 minutes until the skin is crisp and golden.
Step 3: Carefully flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily.
Step 4: In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Stir in 1 tablespoon aji amarillo paste, 1 tablespoon fresh lime juice, and 2 tablespoons fresh orange juice. Heat gently until the sauce is warm and fragrant.
Step 5: Plate the trout fillets and spoon the aji amarillo citrus butter over the top. Garnish with 2 tablespoons chopped fresh parsley and serve immediately.