Five-Spice Trout with Carrot Salad
Five-Spice Trout with Carrot Salad is a gluten free, dairy free, paleolithic, and primal main course. This recipe makes 4 servings with 361 calories, 31g of protein, and 20g of fat each. For $4.12 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe is liked by 30 foodies and cooks. If you have olive oil, kosher salt, fresh chives, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 25 minutes. Overall, this recipe earns an awesome spoonacular score of 98%. Similar recipes are Pan-fried Trout With Polenta-spice Crust, Carrot Spice Muffins, and Carrot Spice Muffins.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 5 minutes
Ingredients:
3/4 teaspoon Chinese five-spice powder
1 8.8-ounce package peeled cooked beets (about 1 1/2 cups)
3 medium carrots
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh chives
1/4 cup creamy horseradish
Finely grated zest and juice of 1 lemon, plus wedges for serving
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/2 small red onion, halved and thinly sliced
4 large skin-on trout fillets (about 5 ounces each)
Equipment:
peeler
whisk
bowl
frying pan
baking sheet
paper towels
Cooking instruction summary:
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. Photograph by Justin Walker
Step by step:
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.
3. Heat 1/2 tablespoon olive oil in a medium nonstick skillet over medium-high heat.
4. Add 2 fillets, skin-side down, and cook until crisp, about 2 minutes. Gently flip and cook until cooked through, about 2 more minutes.
5. Transfer to a paper towel-lined baking sheet, skin-side down. Repeat with the remaining olive oil and fish.
6. 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.
7. Serve with the carrot salad and lemon wedges.
8. Photograph by Justin Walker
Nutrition Information:
covered percent of daily need
