Peruvian Skillet Trout with Quinoa and Roasted Vegetables
A vibrant and wholesome Peruvian-inspired skillet supper featuring fresh trout poached to tender perfection, paired with fluffy quinoa and seasonal roasted vegetables. This dish highlights local produce and traditional Andean flavors for a nourishing weeknight meal.
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Overview
This Peruvian Skillet Trout with Quinoa and Roasted Vegetables combines delicate poached trout infused with traditional Peruvian seasonings, fluffy quinoa cooked to perfection, and vibrant seasonal vegetables roasted to caramelized goodness. This one-pan dinner celebrates Andean flavors and wholesome ingredients, making it a perfect, nourishing weeknight meal.
Why you’ll love it
- Fresh trout gently poached preserves moisture and delicate texture.
- Quinoa adds a fluffy, protein-rich base with a subtle nutty flavor.
- Roasted seasonal vegetables deliver color, nutrients, and natural sweetness.
- A balanced, vibrant, and nutrient-packed meal inspired by Peruvian traditions.
- Simple preparation that impresses with authenticity.
Ingredient notes
Use fresh trout fillets, preferably wild-caught, skin on for better flavor and presentation. Quinoa should be rinsed well under cold water to remove its natural bitterness. Choose seasonal vegetables such as bell peppers, zucchini, red onion, and cherry tomatoes for roasting. Aji amarillo paste brings characteristic Peruvian heat; substitute mild yellow chili paste if unavailable. Fresh cilantro and lime add bright finishing touches.
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Serving & storage
Serve the skillet trout immediately with the quinoa and roasted vegetables spooned alongside or beneath the fish. Garnish with fresh cilantro leaves and lime wedges. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave to preserve texture. Consume seafood leftovers promptly for safety.
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Chef tips
- Ensure quinoa is rinsed well before cooking to avoid bitterness.
- Do not overcook the trout; poaching gently preserves its moist texture.
- Use a timer when roasting vegetables to get the perfect caramelization.
- Adjust the amount of aji amarillo paste depending on your spice tolerance.
- Leftover refrigerated trout should be reheated gently to prevent drying out.
Ingredients
- 4 trout fillets (about 150 g each), skin onfresh trout fillets
- 1 cup (170 g) quinoa, rinsedquinoa
- 2 cups (480 ml) low-sodium vegetable or fish stockvegetable or fish stock
- 2 small bell peppers, cut into 2 cm stripsbell peppers
- 1 medium zucchini, cut into 1.5 cm sliceszucchini
- 1 medium red onion, cut into wedgesred onion
- 200 g cherry tomatoescherry tomatoes
- 2 tablespoons olive oil, dividedolive oil
- 2 cloves garlic, mincedgarlic
- 1 tablespoon aji amarillo paste (or mild yellow chili paste)aji amarillo paste
- Juice of 1 lime (about 2 tablespoons)lime juice
- 2 tablespoons fresh cilantro, choppedfresh cilantro
- Salt and black pepper, to tastesalt and black pepper
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Equipment
- cast iron skillet or ovenproof frying pan
- medium saucepan
- baking tray
- mixing bowl
- knife
- cutting board
- measuring cups and spoons
Nutrition per serving
- Calories450
- Protein38 g
- Carbs40 g
- Fat12 g
Step-by-step
Step 1
Preheat the oven to 220°C (425°F). Prepare the vegetables: in a mixing bowl, toss bell peppers, zucchini, red onion, and cherry tomatoes with 1 tablespoon olive oil, salt, and black pepper.Step 2
Spread the vegetables evenly on a baking tray and roast in the preheated oven for 20 minutes, stirring halfway through until tender and caramelized.Step 3
Meanwhile, rinse the quinoa thoroughly under cold water using a fine mesh sieve to remove any bitterness.Step 4
In a medium saucepan, combine the rinsed quinoa and vegetable or fish stock. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.Step 5
Heat 1 tablespoon olive oil in a cast iron or ovenproof skillet over medium heat. Add minced garlic and aji amarillo paste; cook for 1 minute until fragrant.Step 6
Gently place the trout fillets, skin side down, in the skillet. Add 100 ml water to the skillet and reduce heat to low. Cover and poach the trout for 8–10 minutes until the fish is opaque and flakes easily with a fork. Avoid overcooking.Step 7
Remove the skillet from heat. Squeeze lime juice over the poached trout and sprinkle with chopped cilantro.Step 8
To serve, arrange quinoa on plates, top with roasted vegetables, and place a trout fillet on each. Garnish with extra cilantro and lime wedges if desired.
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