Editorial sample recipePeruvianintermediatehalalgluten-free

Peruvian Pan Seared Trout With Huacatay Garlic Butter

Name: Peruvian Pan Seared Trout With Huacatay Garlic Butter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 4 fillet rainbow trout fillets, skin-on, pin bones removed; 2 tbsp huacatay paste, Peruvian black mint paste; 3 clove garlic, finely minced; 3 tbsp unsalted butter; 2 tbsp fresh lime juice; 1.5 cup sweet corn kernels, fresh or thawed frozen; 0.5 medium red onion, finely diced; 2 tbsp olive oil

Crispy pan-seared trout fillets served over warm charred sweet corn and finished with a fragrant Peruvian black mint garlic butter.

Prep: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

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.

Instructions

Step 1: Pat trout fillets thoroughly dry using paper towels and season both sides with salt and ground black pepper.

Step 2: 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.

Step 3: Add remaining olive oil to skillet and heat until shimmeringly hot.

Step 4: Place trout fillets skin-side down in the hot skillet. Press lightly with a spatula for 10 seconds to ensure skin contact.

Step 5: 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.

Step 6: 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.

Step 7: Off heat, whisk in fresh lime juice to form a glossy green sauce, then spoon immediately over trout fillets.

Cooking tips

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.

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