Entree: Bolivia – Central Culinary Region – Trucha a la Parrilla (Whole grilled trout seasoned with citrus, garlic and Andean herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

- 4 whole trout, cleaned and scaled, about 10–12 oz (280–340 g) each
- 3 tbsp (45 ml) olive oil
- 3 cloves garlic, minced (about 0.3 oz / 9 g)
- 2 limes or lemons, juiced (about 3.5 tbsp / 50 ml)
- 1 tsp (5 g) coarse sea salt, plus extra for seasoning
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) aji amarillo paste or 1 fresh aji amarillo, minced (optional, for an authentic Bolivian pepper flavor)
- 2 tbsp (30 ml) unsalted butter, melted
- 1 lb (454 g) small new potatoes, halved (to serve)
- Lemon or lime wedges for serving

Instructions

1. Rinse trout and pat dry with paper towels; make 2 shallow diagonal slashes on each side to help seasonings penetrate.
2. In a small bowl combine 3 tbsp (45 ml) olive oil, minced garlic, juice of 2 limes or lemons (about 3.5 tbsp / 50 ml), 1 tsp (5 g) sea salt, 1/2 tsp (2.5 g) black pepper, chopped cilantro and aji amarillo paste if using.
3. Rub the mixture inside the cavity and over both sides of each trout, letting them marinate 15–20 minutes at room temperature.
4. Meanwhile, parboil the halved potatoes in salted water 10–12 minutes until just tender; drain and keep warm.
5. Preheat a grill or grill pan to medium-high heat and oil grates lightly to prevent sticking.
6. Grill the trout 4–6 minutes per side (depending on thickness) until skin is crisp and flesh flakes easily with a fork; during the last minute brush with melted butter.
7. Remove trout from grill, let rest 2 minutes, then serve whole with warm boiled potatoes and lemon or lime wedges for squeezing over the fish.