Trucha con Salsa de Maní
A delightful dish featuring pan-seared trout, coated in a seasoned mixture, and served with a rich, creamy peanut sauce. This recipe highlights the use of local ingredients, with trout often sourced from Bolivia's high-altitude lakes and the peanut sauce adding a distinctive nutty flavor.
🧂 Ingredients
- 4 each Trout fillets(about 6 oz each, skin on or off)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.25 cup All-purpose flour
- 2 large Eggs(beaten)
- 4 tbsp Vegetable oil(for frying)
- 1 cup Creamy peanut butter
- 1.5 cup Chicken broth
- 2 tbsp Lime juice
- 0.25 cup Cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Pat the trout fillets dry with paper towels. Season both sides with salt, black pepper, garlic powder, and onion powder.
- 2
Place the flour in a shallow dish. In another shallow dish, whisk the eggs. Dredge each trout fillet first in the flour, shaking off any excess, then dip into the beaten eggs.
- 3
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Carefully place the coated trout fillets in the hot oil and cook for 3-4 minutes per side, until golden brown and cooked through. Remove trout from skillet and set aside.
- 4
In the same skillet (or a separate saucepan), add the remaining 2 tablespoons of vegetable oil over medium heat. Add the peanut butter and whisk until smooth. Gradually whisk in the chicken broth and lime juice until a creamy sauce forms. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
- 5
To serve, place a trout fillet on each plate and generously spoon the peanut sauce over the top. Garnish with fresh chopped cilantro.
💡 Pro Tips
- ✓For a spicier sauce, add a pinch of cayenne pepper or a finely minced chili pepper to the peanut sauce.
- ✓If you can't find fresh trout, other firm white fish like tilapia or cod can be used.
- ✓Ensure the peanut sauce is smooth by whisking well and adding the broth gradually.
🔄 Variations
- Serve with a side of white rice or boiled potatoes.
- Add a tablespoon of achiote paste to the peanut sauce for a richer color and flavor.