Pan-Seared Rocky Mountain Trout with Palisade Peach Salsa

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 Rocky Mountain trout fillets pan-seared to golden perfection, topped with a vibrant salsa made from sweet Palisade peaches and fresh herbs. This American-inspired seafood recipe, ready in about 25 minutes, pairs Rocky Mountain trout fillets, olive oil, salt 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: 15 min Cook: 10 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) Rocky Mountain trout fillets
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 medium, diced Palisade peaches
1/2 cup diced red bell pepper
1/4 cup finely diced red onion
1 small, seeded and minced jalapeño pepper
2 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
1 tsp honey

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Instructions

Step 1: Pat dry 4 Rocky Mountain trout fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Place trout fillets skin-side down in the skillet and cook for 4-5 minutes without moving until skin is crisp and golden. Flip and cook an additional 2-3 minutes until fish flakes easily with a fork.
Step 3: Meanwhile, combine 2 diced Palisade peaches, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 1 minced jalapeño, 2 tbsp chopped cilantro, 2 tbsp fresh lime juice, and 1 tsp honey in a bowl. Mix gently until well combined.
Step 4: Serve each trout fillet topped with 1/4 of the peach salsa, garnishing with extra cilantro if desired.