Five-Spice Trout with Carrot Salad
- 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
- 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
extravirgin olive oil, lemon, kosher salt, carrots, red onion, fresh chives, chinese fivespice, cayenne pepper, skinon, beets, horseradish
Taken from www.foodnetwork.com/recipes/food-network-kitchens/five-spice-trout-with-carrot-salad.html (may not work)