Fall Harvest Rainbow Trout

Name: Fall Harvest Rainbow Trout
Ingredients: 2 4-6 ounce Clear Springs Trout Fillets; salt and pepper; 2 teaspoons olive oil; 1 cup spaghetti squash, cooked and scraped out of the hull; ½ cup red and yellow beets, washed, peeled and sliced ¼ inch thick on a mandolin slicer; ¼ cup carrots, peeled, and sliced on the bias, ¼ inch thin; ½ cup black lentils, cooked until tender; 1 cup arugula; Cardini’s Roasted Asian Sesame dressing

www.freshfishkitchen.com

Your recipes

Ingredients

Remove All · Remove Spices · Remove Staples

2 4-6 ounce Clear Springs Trout Filletssalt and pepper2 teaspoons olive oil1 cup spaghetti squash, cooked and scraped out of the hull½ cup red and yellow beets, washed, peeled and sliced ¼ inch thick on a mandolin slicer¼ cup carrots, peeled, and sliced on the bias, ¼ inch thin½ cup black lentils, cooked until tender1 cup arugulaCardini’s Roasted Asian Sesame dressing

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

In a preheated grill pan or BBQ on medium-high heat, place trout fillets skin side down. Season with salt and pepper and cook for 2-3 minutes. Flip over and cook for 1-2 minutes more.While trout is cooking, add olive oil to a medium-size skillet and sauté beets and carrots on medium-high heat. Season with salt and pepper. (Sautéing the red beets separately will prevent bleeding onto the other vegetables.)Divide the arugula between two plates.Place ½ cup of the spaghetti squash on opposite side of the arugula.Lay trout fillet on top of squash and arugula. Add sautéed vegetables on top of the trout and garnish with lentils.Drizzle dressing on top of the vegetables and fish.