Kiwicha-Crusted Trout with Passion Fruit and Rocoto Sauce over Green Quinoa

Name: Kiwicha-Crusted Trout with Passion Fruit and Rocoto Sauce over Green Quinoa
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Peruana
Ingredients: 24 oz trout fillets; 1 cup white quinoa; 2 cups vegetable broth or water; 2 cups fresh spinach; 1 cup fresh cilantro; 1/2 cup popped amaranth; 4 cloves garlic; 2 tbsp rocoto pepper; 1/2 cup passion fruit pulp; 1 cup red onion; 3 tbsp lime juice; 3 tbsp vegetable oil; 1 1/2 tbsp butter; 2 tbsp rice flour; 1/2 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp honey; 3/4 cup corn kernels; 1/4 cup botija olives; 1/4 cup extra red onion

An original Peruvian recipe featuring trout fillets seared with a crunchy kiwicha crust, finished with a sweet-tangy passion fruit and rocoto sauce, and served over green quinoa scented with cilantro and spinach. It blends Andean and coastal flavors with crisp texture, herbal freshness, and balanced heat.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 (aprox. 680 g / 24 oz en total) 680 g trout fillets (skinless, en porciones individuales)
200 g white quinoa (lavada and escurrida)
500 ml vegetable broth or water (for cocinar the quinua)
60 g fresh spinach (lightly packed)
25 g fresh cilantro (leaves and stalks tiernos, sueltos)
45 g popped amaranth (for the crust)
12 g garlic (3 cloves chopped and 1 clove for licuar)
30 g rocoto pepper (without semillas and chopped fino)
120 ml passion fruit pulp (with or without semillas, to taste)
150 g red onion (en pluma fina)
45 ml lime juice (freshly squeezed)
45 ml vegetable oil (divided)
20 g butter (for terminar the sauce)
20 g rice flour (for ayudar a fijar the crust)
1 g ground cumin (divided)
8 g salt (or to taste, divided)
2 g black pepper (freshly ground)
15 ml honey (for equilibrar the acidez)
120 g corn kernels (cocido)
40 g botija olives (sliced)
35 g extra red onion (chopped diced small for terminar)

Nutrition facts

per serving

458 kcal

Calories

33 g

Protein

31 g

Carbs

21 g

Fat

4 g

Fiber

27 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
1. Rinse the white quinoa under cold water until it stops foaming. Place it in a saucepan with 500 ml (2 cups) vegetable broth or water, 1/4 teaspoon salt, a pinch of black pepper, and 1 chopped garlic clove. Bring to a boil, then cover and cook over low heat for 15 minutes until the liquid is absorbed.
2
2. While the quinoa cooks, blend the fresh spinach, fresh cilantro, 1 garlic clove, 15 ml (1 tbsp) vegetable oil, and 30 ml (2 tbsp) water until you have a smooth green paste. Set aside.
3
3. When the quinoa is done, turn off the heat, fold in the green paste, and fluff with a fork. Cover and let it rest for 5 minutes so it absorbs the color and aroma.
4
4. Season the trout fillets with 1/2 teaspoon salt, the black pepper, and 1/2 teaspoon ground cumin. Lightly dust both sides with the rice flour.
5
5. Press the popped amaranth onto one side of each trout fillet to create the crust. Press firmly so it adheres well.
6
6. For the sauce, heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add 115 g (3/4 cup) sliced red onion, 1 chopped garlic clove, and the chopped rocoto. Cook for 3 to 4 minutes until the onion softens.
7
7. Add the passion fruit pulp, honey, 15 ml (1 tbsp) lime juice, the remaining ground cumin, and 60 ml (1/4 cup) water. Cook over medium heat for 4 minutes until the sauce thickens slightly. Stir in the butter until glossy. Adjust with a pinch of salt.
8
8. In another large oven-safe skillet, heat the remaining vegetable oil over medium-high heat. Place the trout fillets crust-side down and sear for 2 minutes without moving them.
9
9. Carefully turn the fillets and transfer the skillet to a preheated oven at 400°F (200°C). Bake for 5 to 7 minutes, until the trout is cooked through but still juicy and the crust stays crisp.
10
10. In a small bowl, combine the corn kernels, botija olives, extra red onion, and the remaining lime juice with a pinch of salt. This garnish adds a fresh, briny contrast.
11
11. Spoon a bed of green quinoa onto each plate. Place a trout fillet on top, spoon over the passion fruit and rocoto sauce, and finish with the corn and olive mixture on the side or over the fish.
12
12. Serve immediately to keep the crust crisp, the quinoa aromatic, and the sauce glossy.

Chef tips

If some of the kiwicha loosens when turning the trout, use a wide spatula and flip decisively. The sauce should be lightly silky, not overly thick.

Substitutions

You can replace trout with salmon or thick silverside fish, adjusting the cooking time. If botija olives are unavailable, use mild black olives. Honey can be replaced with liquid panela syrup or brown sugar.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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