Pan-Seared Trout with Andean Herb Chimichurri

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

Fresh trout fillets pan-seared to crisp perfection served with a vibrant chimichurri sauce inspired by Bolivia’s Andean herbs. This latin american-inspired seafood ready in about 25 minutes pairs (6 oz each) trout fillets, skin on, olive oil, fresh parsley, chopped 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.

Prep: 10 min Cook: 15 min Serves 4 Latin American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp fresh oregano leaves, 2 tbsp red wine vinegar, 2 minced garlic cloves, 1/4 tsp red chili flakes, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp water. Stir well to create the chimichurri sauce and set aside to marinate.
  2. Step 2: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering.
  3. Step 3: Pat dry 4 trout fillets (6 oz each) with skin on, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Place the fillets skin-side down into the hot skillet and cook for 4-5 minutes without moving until the skin is crispy and golden.
  5. Step 5: Carefully flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily.
  6. Step 6: Transfer the trout to serving plates and spoon the Andean herb chimichurri generously over each fillet before serving.

Frequently asked questions

How long does Pan-Seared Trout with Andean Herb Chimichurri take to make?

Total time is about 25 minutes (10 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 Pan-Seared Trout with Andean Herb Chimichurri?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Trout with Andean Herb Chimichurri?

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 Pan-Seared Trout with Andean Herb Chimichurri 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 Pan-Seared Trout with Andean Herb Chimichurri?

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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