Pan-Seared Trout with Andean Potato Hash and Huacatay Sauce

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Fresh trout pan-seared to crisp skin perfection, served over a rustic Andean potato hash with a fragrant black mint (huacatay) sauce. This Latin American-inspired seafood recipe, ready in about 35 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 380 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, skin on, about 6 oz each trout fillets
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 4 tbsp, divided olive oil
• 2 cups diced small (preferably yellow or purple potatoes) Andean potatoes
• 1 small, finely chopped red onion
• 2 cloves minced fresh garlic
• 1/2 cup fresh leaves, tightly packed huacatay leaves (black mint)
• 1/4 cup cilantro leaves
• 1 tbsp aji amarillo paste
• 2 tbsp lime juice
• 1/3 cup plain yogurt
• 1/4 cup water

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cups diced Andean potatoes and 1 small finely chopped red onion with 2 minced garlic cloves. Season with 3/4 tsp salt and 1/2 tsp black pepper. Cook, stirring occasionally, for 15-18 minutes until potatoes are golden and tender.
2. Step 2: While the potatoes cook, season 4 trout fillets with 3/4 tsp salt and 1/2 tsp black pepper. Heat remaining 2 tbsp olive oil in a separate nonstick skillet over medium-high heat. Place trout skin-side down and cook for 4-5 minutes until skin is crisp, then flip and cook 2 more minutes until just cooked through.
3. Step 3: To prepare huacatay sauce, blend 1/2 cup fresh huacatay leaves, 1/4 cup cilantro leaves, 1 tbsp aji amarillo paste, 2 tbsp lime juice, 1/3 cup plain yogurt, 1/4 cup water, and a pinch of salt until smooth and creamy.
4. Step 4: Plate the crispy trout fillets atop the Andean potato hash and drizzle generously with the huacatay sauce for a bright, herbal finish.