Argentinian · beginner
Argentinian Pan-Seared Trout With Red Chimichurri
Crispy skin-on rainbow trout topped with chimichurri rojo, a smoky variation of Argentina's famous green herb sauce made with roasted red peppers and garlic.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a small bowl, whisk together roasted red peppers, parsley, minced garlic, apple vinegar, smoked paprika, dried oregano, 3 tablespoons of olive oil, and half the salt to form the red chimichurri sauce.
- 02
Pat trout fillets thoroughly dry with paper towels and season flesh side with remaining salt.
- 03
Heat remaining 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until hot.
- 04
Place trout skin-side down in the skillet, pressing gently with a spatula for 10 seconds to maintain skin contact, and cook undisturbed for 4 minutes until skin is golden and crisp.
- 05
Flip fillets carefully and cook for an additional 2 minutes until opaque throughout; serve topped spooned with red chimichurri.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing Fish Skin-Side Down
Cooking fish primarily on the skin side at high heat renders subcutaneous fat and creates a crisp skin layer while protecting delicate flesh from drying out.
Notes from the kitchen
- Thoroughly drying the fish skin prevents sticking and guarantees a crispy texture.
- Prepare the red chimichurri sauce 30 minutes in advance so flavors blend thoroughly.
- Original home-cooking adaptation inspired by Argentinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.