Pan-Seared Trout with Bolivian Spiced Chimichurri

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

Fresh trout fillets pan-seared to golden perfection and served with a vibrant chimichurri sauce featuring Bolivian spices and herbs. This Latin American-inspired seafood recipe, ready in about 20 minutes, pairs trout fillets, skin on, olive oil, fresh parsley, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1 tsp aji amarillo chili paste, 1/2 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, 3 tbsp olive oil, and 2 tbsp water. Whisk until well combined and set aside to let flavors meld.
  2. Step 2: Pat dry 4 trout fillets (6 oz each) with paper towels. Heat a large non-stick skillet over medium-high heat and add 1 tbsp olive oil.
  3. Step 3: Place trout fillets skin-side down in the hot skillet and cook for 4-5 minutes without moving until skin is crisp and golden brown.
  4. Step 4: Flip the fillets carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
  5. Step 5: Remove trout from pan and plate immediately. Spoon generous amounts of the Bolivian spiced chimichurri over each fillet before serving.

Frequently asked questions

How long does Pan-Seared Trout with Bolivian Spiced Chimichurri take to make?

Total time is about 20 minutes (10 min prep + 10 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 Bolivian Spiced Chimichurri?

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 Bolivian Spiced Chimichurri?

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 Bolivian Spiced Chimichurri 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 Bolivian Spiced Chimichurri?

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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