Pan-Seared Trout with Aji Amarillo Citrus Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Delicate trout fillets pan-seared to golden perfection, served with a vibrant and tangy Aji Amarillo chili and citrus sauce inspired by Peruvian flavors. 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 280 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.

Ingredients

• 4 fillets (6 oz each) trout fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 2 tbsp aji amarillo paste
• 2 tbsp fresh lime juice
• 1/4 cup orange juice
• 1 tbsp honey
• 1 tsp minced garlic
• 2 tbsp chopped cilantro
• 2 tbsp water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 4 trout fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Place trout fillets skin-side down and cook for 4 minutes without moving, until skin is crisp and golden.
3. Step 3: Flip the fillets carefully and cook for another 2-3 minutes until the flesh is opaque and flakes easily.
4. Step 4: Meanwhile, in a small bowl, whisk together 2 tbsp aji amarillo paste, 2 tbsp fresh lime juice, 1/4 cup orange juice, 1 tbsp honey, 1 tsp minced garlic, and 2 tbsp water until smooth.
5. Step 5: Remove trout from heat and drizzle the aji amarillo citrus sauce over the top, then sprinkle 2 tbsp chopped cilantro before serving.