Pan-Seared Trout with Aji Amarillo Sauce

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Delicate trout fillets pan-seared to golden perfection and served with a vibrant, spicy Peruvian aji amarillo pepper sauce. 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 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.

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
• 3 minced garlic cloves
• 2 tbsp lime juice
• 1/4 cup mayonnaise
• 2 tbsp chopped cilantro leaves
• 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 nonstick skillet over medium-high heat until shimmering, then place the fillets skin-side down; cook for 4-5 minutes until skin is crisp and golden brown.
3. Step 3: Flip the fillets carefully and cook the other side for 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, 3 minced garlic cloves, 2 tbsp lime juice, 1/4 cup mayonnaise, 2 tbsp chopped cilantro leaves, and 2 tbsp water until smooth and creamy.
5. Step 5: Serve the trout fillets topped with a generous spoonful of the aji amarillo sauce for a bright, spicy finish.