Colombian · beginner
Colombian Pan-Seared Trout With Garlic Tomato Hogao
Crispy pan-seared rainbow trout fillets topped with a vibrant homemade tomato and scallion hogao sauce, inspired by the high-altitude lakes of the Colombian Andes.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat trout fillets completely dry with paper towels and season skin and flesh sides with salt, pepper, and ground cumin.
- 02
Heat 1 tablespoon of olive oil in a small saucepan over medium heat, add scallions and garlic, cooking for 3 minutes until softened.
- 03
Stir diced tomatoes into the saucepan and cook for 5 to 6 minutes until tomatoes soften into a smooth hogao sauce, then stir in lime juice and remove from heat.
- 04
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
- 05
Place trout fillets skin-side down in the skillet and cook for 3 to 4 minutes until skin is crispy, then flip carefully and cook for another 1 to 2 minutes until cooked through.
- 06
Transfer trout to plates, top generously with warm hogao sauce, and garnish with chopped cilantro.
A LITTLE KITCHEN KNOW-HOW
Crispy Skin Fish Searing
Cooking fish fillets skin-side down in a hot skillet with dry skin to achieve maximum crispness without overcooking the delicate flesh.
Notes from the kitchen
- Press lightly on trout fillets with a spatula during the first 30 seconds of searing to prevent skin curling.
- Keep the hogao sauce chunky or mash it slightly depending on your preference for texture.
- Original home-cooking adaptation inspired by Colombian; 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.