Pan-Seared Trout with Andean Potato Mash and Spicy Chile Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Fresh trout fillets pan-seared to crispy skin perfection served atop creamy Andean potato mash with a bright, spicy red chile sauce. This latin american-inspired seafood ready in about 40 minutes blends skin on, about 5 oz each trout fillets, peeled and chopped yellow potatoes, unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, skin on, about 5 oz each trout fillets
• 2 lbs, peeled and chopped yellow potatoes
• 3 tbsp unsalted butter
• 1/4 cup milk
• 2 tbsp olive oil
• 1, seeded and chopped red chile pepper (such as aji amarillo)
• 2, minced garlic cloves
• 1 tbsp lime juice
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Place 2 lbs peeled and chopped yellow potatoes in a large pot of salted water. Bring to a boil and cook for 15-18 minutes until tender when pierced with a fork. Drain and return to pot.
2. Step 2: Mash the potatoes with 3 tbsp unsalted butter and 1/4 cup milk until smooth and creamy. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cover to keep warm.
3. Step 3: In a blender or food processor, combine 1 chopped seeded red chile pepper, 2 minced garlic cloves, 1 tbsp lime juice, 1/2 tsp salt, and 2 tbsp chopped fresh cilantro. Blend until smooth to form the spicy chile sauce.
4. Step 4: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Season 4 trout fillets with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
5. Step 5: Place trout fillets skin-side down in the skillet and cook for 4-5 minutes until skin is crisp and golden brown. Flip and cook for an additional 2-3 minutes until fish is opaque and flakes easily.
6. Step 6: Spoon the warm Andean potato mash onto plates, place the seared trout on top, and drizzle generously with the spicy chile sauce. Serve immediately.