Five-Spice Trout with Carrot Salad

  0.0 – 0 reviews  • Salad Recipes
Total: 25 min
Prep: 20 min
Cook: 5 min
Yield: 4 servings

Ingredients

  1. 3 tablespoons extra-virgin olive oil
  2. Finely grated zest and juice of 1 lemon, plus wedges for serving
  3. Kosher salt and freshly ground black pepper
  4. 3 medium carrots
  5. 1/2 small red onion, halved and thinly sliced
  6. 2 tablespoons chopped fresh chives
  7. 3/4 teaspoon Chinese five-spice powder
  8. 1/4 teaspoon cayenne pepper
  9. 4 large skin-on trout fillets (about 5 ounces each)
  10. 1 8.8-ounce package peeled cooked beets (about 1 1/2 cups)
  11. 1/4 cup creamy horseradish

Instructions

  1. Whisk 2 tablespoons olive oil and the lemon zest and juice in a large bowl; season with salt and black pepper. Peel the carrots into long ribbons using a vegetable peeler; add to the bowl along with the red onion and half of the chives. Toss well to coat and set aside.
  2. Combine the five-spice powder, cayenne and 1/2 teaspoon each salt and black pepper in a small bowl; rub on the flesh side of the fish fillets. Heat 1/2 tablespoon olive oil in a medium nonstick skillet over medium-high heat. Add 2 fillets, skin-side down, and cook until crisp, about 2 minutes. Gently flip and cook until cooked through, about 2 more minutes. Transfer to a paper towel-lined baking sheet, skin-side down. Repeat with the remaining olive oil and fish.
  3. Add the beets to the bowl with the carrots and toss. Divide the fish among plates; top with the creamy horseradish and the remaining chives. Serve with the carrot salad and lemon wedges.

Nutrition Facts

Calories 400 calorie
Total Fat 24 grams
Saturated Fat 4 grams
Cholesterol 145 milligrams
Sodium 550 milligrams
Carbohydrates 17 grams
Dietary Fiber 3 grams
Protein 30 grams

 

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