Five-Spice Trout with Carrot Salad
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- 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
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
Ingredients
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
Directions
- 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.
- 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.
- 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.