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- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4-6
- Cuisine: Peruvian
- Author: Scott Stokes
Rainbow Trout Escabeche is a delightful Peruvian dish featuring pan-seared rainbow trout served with a vibrant escabeche sauce made with Peruvian peppers, onions, and aji Amarillo. This recipe combines the delicate flavor of the trout with the tangy and spicy notes of the escabeche sauce, creating a harmonious and delicious combination.
Ingredients:
- 4 rainbow trout fillets
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- 2 Peruvian peppers, sliced
- 1 tablespoon aji Amarillo paste
- 2 garlic cloves, minced
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1 tablespoon sugar
- Fresh cilantro, for garnish
Instructions:
- Season the rainbow trout fillets with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium heat. Add the trout fillets, skin side down, and cook for about 3-4 minutes until the skin is crispy. Flip the fillets and cook for an additional 2-3 minutes until the flesh is cooked through. Remove the trout fillets from the skillet and set them aside.
- In the same skillet, add the thinly sliced red onion, Peruvian peppers, and aji Amarillo paste. Sauté for about 5 minutes until the onions are softened.
- Add the minced garlic to the skillet and cook for another minute until fragrant.
- Pour in the white wine vinegar and water. Stir in the sugar and let the mixture simmer for about 10 minutes until the flavors meld together and the liquid reduces slightly.
- Place the cooked rainbow trout fillets back into the skillet with the escabeche sauce. Spoon the sauce over the fillets to coat them evenly. Cook for another 2-3 minutes to heat everything through.
- Garnish with fresh cilantro before serving.
- Serve the Rainbow Trout Escabeche hot with steamed rice or your favorite side dishes.
Enjoy the delightful flavors of Rainbow Trout Escabeche, a Peruvian dish that brings together the freshness of rainbow trout with the tangy and spicy notes of the escabeche sauce.