Dinner

Pan-Seared Trout with Ají Verde & Roasted Purple Potato Salad

Name: Pan-Seared Trout with Ají Verde & Roasted Purple Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 10 oz purple potatoes, cut into 1-inch cubes; 2 whole trout fillets, skin-on (about 6 oz each); 2 scallions, cut into 2-inch pieces; 2 tablespoons olive oil (divided); sea salt and black pepper; For the ají verde: 1 cup fresh cilantro (leaves and tender stems), ½ jalapeño (seeded for less heat), 1 garlic clove, 2 tablespoons lime juice, 2 tablespoons olive oil, 2 tablespoons water, pinch of sea salt

A pristine trout fillet, skin crisped to shattering gold, set atop a warm salad of roasted purple potatoes and scallions. Drizzled with a bright, herbaceous ají verde—cilantro, jalapeño, and lime—that cuts through the richness with cool, verdant power.

490calper serving 39gprotein 26gcarbs 25gfat 10min prep 15min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this