Pan-Seared Trout with Andean Quinoa Pilaf

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pan-seared trout paired with a nutty quinoa pilaf accented by Andean herbs and toasted nuts for a balanced meal. This Latin American recipe, ready in about 30 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 420 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: 20 min Serves 4 Latin American cuisine 420 cal/serving

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Ingredients

4 fillets (about 6 oz each) trout fillets
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
1 cup quinoa
2 cups water
1 small, finely chopped shallot
1/3 cup chopped toasted walnuts
1/4 cup chopped cilantro
1 tsp lime zest
1 tbsp lime juice
1 tbsp unsalted butter

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Instructions

Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
Step 2: While quinoa cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped shallot and sauté for 2-3 minutes until translucent. Stir in the cooked quinoa, 1/3 cup chopped toasted walnuts, 1/4 cup chopped cilantro, 1 tsp lime zest, and 1 tbsp lime juice. Mix well and keep warm.
Step 3: Pat dry 4 trout fillets and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large nonstick skillet over medium-high heat until shimmering.
Step 4: Add trout fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden. Flip carefully and cook for another 2-3 minutes until fish is opaque and flakes easily.
Step 5: Serve each trout fillet atop a bed of the quinoa pilaf.