Peruvian · intermediate
Peruvian Pan Seared Trout With Huacatay Garlic Butter
Crispy pan-seared trout fillets served over warm charred sweet corn and finished with a fragrant Peruvian black mint garlic butter.
- 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 thoroughly dry using paper towels and season both sides with salt and ground black pepper.
- 02
Heat one tablespoon of butter and half of the olive oil in a non-stick skillet over medium-high heat. Add corn kernels and red onion, searing for 4 minutes until lightly charred. Remove corn to plates.
- 03
Add remaining olive oil to skillet and heat until shimmeringly hot.
- 04
Place trout fillets skin-side down in the hot skillet. Press lightly with a spatula for 10 seconds to ensure skin contact.
- 05
Sear skin-side down for 4 minutes until skin is crispy, then flip carefully and cook flesh side for 2 minutes until cooked through. Transfer fillets onto charred corn.
- 06
Melt remaining two tablespoons of butter in the warm pan over medium-low heat. Stir in minced garlic and huacatay paste for 1 minute until butter foams and becomes fragrant.
- 07
Off heat, whisk in fresh lime juice to form a glossy green sauce, then spoon immediately over trout fillets.
A LITTLE KITCHEN KNOW-HOW
Skin-On Sear and Pan Butter Emulsification
High-heat searing crisps delicate fish skin, while warm pan residual heat quickly emulsifies herb butter without scorching herbs.
Notes from the kitchen
- Drying fish skin thoroughly guarantees a crisp, non-stick sear in the skillet.
- If huacatay paste is unavailable, combine equal parts spearmint and cilantro paste with a touch of basil.
- Original home-cooking adaptation inspired by Peruvian; 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.