Pan-Seared Trout with Cilantro-Lime Chimichurri

By AislePrompt Editorial · ·

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 developed and reviewed.

Tender pan-seared trout fillets topped with a fragrant cilantro-lime chimichurri, delivering a fresh and zesty Latin American flavor. This Latin American recipe (gluten free), ready in about 20 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 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 trout fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Let rest at room temperature for 10 minutes.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Carefully place trout fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden. Flip and cook for an additional 2 minutes until fish is opaque and flakes easily.
  3. Step 3: While the trout cooks, prepare the chimichurri by finely chopping 1 cup packed cilantro leaves and mixing with 2 tbsp fresh lime juice, 1 tbsp red wine vinegar, 2 minced garlic cloves, 1/4 tsp red chili flakes, 1 small finely chopped shallot, and 1 tbsp olive oil. Stir well and season with salt and pepper to taste.
  4. Step 4: Serve the pan-seared trout topped with a generous spoonful of cilantro-lime chimichurri.

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