The Colors in the Rainbow

Baked Trout

Baked trout with huacatay and aji amarillo

The water from the glaciers of the Andes in Peru were the perfect place to raise trout. Introduced by the United States and Canada in the early 1930’s, trout became popular right away due the lack of fish in the mountain regions.  So here again, due to memories of childhood and a love of trout above any other fish, I present today a very simple dish that combines some Peruvian ingredients like aji amarillo and huacatay and an Argentinian sauce called chimichurri, which is becoming more and more popular these days everywhere in the world.

Baked Trout with Huacatay and Aji Amarillo, Rosemary Potatoes and Onion and Tomato Garnish

Ingredients (4 servings):

4 rainbow trout fillets

4 lemons sliced

2 limes

1 tsp of aji amarillo paste

1 tbsp of huacatay paste

4 rosemary sprigs (optional)

2 tbsp of rosemary chopped

8 small red potatoes

1 medium red onion juilenned

1 small roma tomato diced

4 tbsp of garlic (divided in two)

1 cup of fresh cilantro chopped

1 tbsp of fresh oregano chopped

1tbsp of butter

1/2 cup of olive oil

1 tbsp of red vinegar

1 tsp of red pepper flakes

Preparation

For the garnish: simply mix the onions, tomatoes and the juice of two limes, salt and pepper to taste, then set aside

For the chimichurri: Place the oregano, cilantro and 2 Tbsp of garlic in a bowl.  Mix well then add the olive oil, pepper flakes, red vinegar, salt and pepper to taste, then set aside

For the potatoes: Preheat the oven to 350 F.  Cut the potatoes in fourths,  keeping the skin on.  Season them with salt, pepper, and the rosemary. Bake for about 25 to 30 minutes, until the skin turns a golden color.

For the trout:  Turn down the oven to 325 F.  Coat a baking pan with the Tbsp of canola oil, then place the trout fillets in the pan and season with salt and pepper.  Next rub the rest of the garlic, hucatay, and aji marillo paste inside the trout.  Finally, place the sliced lemon inside of the trout along with the rosemary sprigs (one on top of each lemon slice), then bake for about 17 to 20 minutes.  Add the butter half way through to keep the meat moist if needed.

Serve and enjoy. Buen provecho!

Baked Trout

Baked Trout , just out of the oven

Baked Trout
Baked Trout , close up

8 thoughts on “The Colors in the Rainbow

    • Sure Mimi, is a Peruvian yellow pepper, very mild but very flavorful, is one of the key ingredients in my country’s cuisine but is hard to get them fresh here so I got them in paste, which does the work fine.

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