Pan-Seared Trout with Huacatay Chimichurri

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 developed and reviewed.

Fresh trout fillets pan-seared to a crisp golden finish, topped with a fragrant and herbaceous huacatay chimichurri sauce inspired by Peruvian flavors. This Latin American recipe, ready in about 25 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 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: 15 min Cook: 10 min Serves 4 Latin American cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) trout fillets
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
1/2 cup packed fresh huacatay leaves (or substitute with fresh basil and mint)
1/4 cup packed cilantro leaves
2 garlic cloves
2 tbsp white vinegar
1/4 tsp red chili flakes
1/4 cup olive oil (for chimichurri)
1 tbsp lime juice

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Instructions

Step 1: Pat dry 4 trout fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place the trout fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden, then carefully flip and cook for another 2-3 minutes until cooked through.
Step 3: Meanwhile, combine 1/2 cup fresh huacatay leaves, 1/4 cup cilantro leaves, 2 garlic cloves, 2 tbsp white vinegar, 1/4 tsp red chili flakes, 1/4 cup olive oil, and 1 tbsp lime juice in a blender or food processor. Pulse until finely chopped but still textured, creating a vibrant chimichurri sauce.
Step 4: Spoon the huacatay chimichurri generously over the cooked trout fillets and serve immediately with steamed vegetables or rice.