Pan-Seared Trout with Andean Potato Mash and Ají Verde Sauce

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

Fresh trout fillets pan-seared until golden, served atop creamy Andean-style potato mash with a zesty, herbaceous ají verde sauce inspired by Bolivian flavors. This Latin American-inspired seafood recipe, ready in about 40 minutes, pairs trout fillets, yellow potatoes, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 20 min Cook: 20 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 4 medium peeled and quartered yellow potatoes into a large pot of salted water. Bring to a boil and cook for 15-20 minutes until potatoes are fork-tender. Drain well.
  2. Step 2: While potatoes cook, prepare the ají verde sauce by blending 1 cup fresh cilantro leaves, 1/2 cup fresh parsley leaves, 3 garlic cloves, 1 small seeded jalapeño pepper, 3 tbsp lime juice, 1/3 cup Greek yogurt, 1/4 cup water, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Set aside.
  3. Step 3: Mash the drained potatoes with 3 tbsp unsalted butter, 1/4 cup milk, 1 tsp salt, and 1/2 tsp black pepper until creamy and smooth.
  4. Step 4: Pat dry 4 trout fillets, season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat.
  5. Step 5: Add trout fillets skin-side down and cook for 4-5 minutes without moving until skin is crisp and golden. Flip and cook an additional 2 minutes until fish is opaque and flakes easily.
  6. Step 6: To serve, spoon a generous portion of the potato mash onto each plate, top with a trout fillet, and drizzle with the vibrant ají verde sauce.

Frequently asked questions

How long does Pan-Seared Trout with Andean Potato Mash and Ají Verde Sauce take to make?

Total time is about 40 minutes (20 min prep + 20 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 Mash and Ají Verde 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 Mash and Ají Verde 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 Mash and Ají Verde 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 Mash and Ají Verde 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.

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