Pan-Seared Trout with Peruvian Mojo de Ajo and Cilantro Lime Rice

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

Delicate pan-seared trout fillets topped with a zesty garlic mojo de ajo sauce, paired with fluffy cilantro lime rice for a fresh Latin American-inspired meal. This Latin American recipe, ready in about 35 minutes, pairs trout fillets, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 25 min Serves 4 Latin American cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse 1 cup white rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water and 1/2 tsp salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
  2. Step 2: Fluff the cooked rice with a fork and stir in 1/2 cup chopped fresh cilantro, 1 tbsp lime juice, and a pinch of salt. Set aside and keep warm.
  3. Step 3: Pat 4 trout fillets dry and season both sides with 1/2 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the trout skin-side down and cook for 4-5 minutes until skin is crisp. Flip and cook 2-3 minutes more until fish is opaque and flakes easily.
  4. Step 4: In a small saucepan, heat remaining 2 tbsp olive oil over medium heat. Add 6 thinly sliced garlic cloves and 1/4 tsp red pepper flakes (optional). Sauté for 2-3 minutes until garlic is golden and fragrant but not burnt. Remove from heat and stir in 2 tbsp lime juice.
  5. Step 5: Drizzle the garlic mojo de ajo sauce over the cooked trout fillets and serve immediately with the cilantro lime rice.

Frequently asked questions

How long does Pan-Seared Trout with Peruvian Mojo de Ajo and Cilantro Lime Rice take to make?

Total time is about 35 minutes (10 min prep + 25 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 Peruvian Mojo de Ajo and Cilantro Lime Rice?

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 Peruvian Mojo de Ajo and Cilantro Lime Rice?

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 Peruvian Mojo de Ajo and Cilantro Lime Rice 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 Peruvian Mojo de Ajo and Cilantro Lime Rice?

Latin American latin american 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.

What others are saying

Related recipes