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

1. Whisk 2 tablespoons olive oil and the lemon zest and juice in a large bowl; season with salt and black pepper.
2. Peel the carrots into long ribbons using a vegetable peeler; add to the bowl along with the red onion and half of the chives.
3. Toss well to coat and set aside.
4. 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.
5. Heat 1/2 tablespoon olive oil in a medium nonstick skillet over medium-high heat.
6. Add 2 fillets, skin-side down, and cook until crisp, about 2 minutes.
7. Gently flip and cook until cooked through, about 2 more minutes.
8. Transfer to a paper towel-lined baking sheet, skin-side down.
9. Repeat with the remaining olive oil and fish.
10. Add the beets to the bowl with the carrots and toss.
11. Divide the fish among plates; top with the creamy horseradish and the remaining chives.
12. Serve with the carrot salad and lemon wedges.
13. 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)