Pan-Seared Trout with Andean Potato Hash and Huacatay Sauce
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Plate the crispy trout fillets atop the Andean potato hash and drizzle generously with the huacatay sauce for a bright, herbal finish.
Frequently asked questions
How long does Pan-Seared Trout with Andean Potato Hash and Huacatay Sauce take to make?
Total time is about 35 minutes (10 min prep + 25 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 Potato Hash and Huacatay Sauce?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Pan-Seared Trout with Andean Potato Hash and Huacatay Sauce?
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 Potato Hash and Huacatay Sauce 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 Potato Hash and Huacatay Sauce?
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.
