Editorial sample recipeGuatemalanbeginnerhalalgluten-freedairy-free

Guatemalan Pan-Seared Trout With Pepitoria Lime Crust

Name: Guatemalan Pan-Seared Trout With Pepitoria Lime Crust
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Guatemalan
Ingredients: 4 piece trout fillets, skin-on, about 6 oz each; 0.5 cup raw pumpkin seeds, pepitoria; 3 tbsp fresh lime juice; 0.25 cup fresh cilantro, finely chopped; 2 clove garlic, minced; 2 tbsp olive oil; 0.5 tsp ground cumin

Fresh trout fillets crusted with toasted ground pumpkin seeds, pan-seared until crisp, and served with a bright garlic, lime, and cilantro pan glaze.

Prep: 15 min
Cook: 12 min
Total: 27 min

Technique to learn

Seed Pan-Crusting

Coating fish with ground toasted seeds provides crunch and natural oils that protect delicate flesh during high-heat searing.

Instructions

Step 1: Toast the raw pumpkin seeds in a dry pan over medium heat for 3 minutes until puffed and fragrant, then crush coarsely using a food processor or mortar.
Step 2: Combine crushed pumpkin seeds, ground cumin, a pinch of salt, and black pepper on a wide plate.
Step 3: Press the flesh side of each trout fillet into the pumpkin seed mixture to form a coating.

Step 4: Heat olive oil in a non-stick skillet over medium-high heat and lay fillets crust-side down, searing for 4 minutes until golden.

Step 5: Flip fillets skin-side down, stir minced garlic, lime juice, and chopped cilantro into pan juices, and cook 3 minutes more until fish is cooked through.

Cooking tips

Watch pumpkin seeds closely while dry-toasting as they turn from toasted to burnt very quickly.
Keep skin dry before searing so it crisps evenly once flipped.
Original home-cooking adaptation inspired by Guatemalan; 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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