Editorial sample recipeColombianbeginnergluten-freehalaldairy-free

Colombian Pan-Seared Trout With Garlic Tomato Hogao

Name: Colombian Pan-Seared Trout With Garlic Tomato Hogao
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 4 fillet Rainbow trout fillets, skin-on, approx 1.2 lbs total; 1 cup Scallions, finely sliced; 2 medium Plum tomatoes, finely diced; 3 clove Garlic, minced; 0.5 tsp Ground cumin; 2 tbsp Olive oil; 1 tbsp Fresh lime juice; 2 tbsp Fresh cilantro, chopped

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: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

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.

Instructions

Step 1: Pat trout fillets completely dry with paper towels and season skin and flesh sides with salt, pepper, and ground cumin.
Step 2: Heat 1 tablespoon of olive oil in a small saucepan over medium heat, add scallions and garlic, cooking for 3 minutes until softened.

Step 3: 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.

Step 4: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.

Step 5: 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.

Step 6: Transfer trout to plates, top generously with warm hogao sauce, and garnish with chopped cilantro.

Cooking tips

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.

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