An Andean favorite made for the grill. Golden outside, juicy within and fragrant with huacatay and yellow chili, it comes with yellow potatoes in a simple, deeply savory plate best eaten straight off the heat.
Place the yellow potatoes in the pot with the water and part of the salt. Bring to a boil and cook for 18 to 20 minutes, until a knife slides in with little resistance but the potatoes still hold their shape. Drain and keep warm while you finish the trout.
Blend the huacatay, cilantro, seeded and deveined yellow chili, garlic, most of the
Turn what you find into an experience you can actually bring to your kitchen.
While the potatoes finish, heat the grill over medium-high heat for 5 minutes. Pat the gutted trout very dry, season with the pepper and remaining salt, brush on a thin layer of the green aderezo, and grease the grate with the remaining vegetable oil. Grill for 5 to 6 minutes on the first side without moving it; turn carefully, brush once more, and cook 4 to 5 minutes on the other side, until the skin is deeply golden, the center looks opaque yet juicy, and the flesh pulls easily from the backbone.
Serve everything right away, with the potatoes still warm and the clean portion of green aderezo you reserved earlier. If the skin is golden, the flesh flakes apart while staying moist, and the huacatay perfumes the fish without overpowering it, it came out just right. And that’s it—get it to the table while it’s hot. 🔥
