Five-Spice Trout with Carrot Salad

  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons extra-virgin olive oil

Finely grated zest and juice of 1 lemon, plus wedges for serving

Kosher salt and freshly ground black pepper

3 medium carrots

1/2 small red onion, halved and thinly sliced

2 tablespoons chopped fresh chives

3/4 teaspoon Chinese five-spice powder

1/4 teaspoon cayenne pepper

4 large skin-on trout fillets (about 5 ounces each)

1 8.8-ounce package peeled cooked beets (about 1 1/2 cups)

1/4 cup creamy horseradish


  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.
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