Art Smith's Healthy Comfort by Art Smith

Author:Art Smith
Language: eng
Format: mobi
Publisher: HarperCollins
Published: 2013-06-10T21:00:00+00:00

Trout with Roasted Red Beets, Radishes, and Dill Dressing

If you’ve ever fished in one of America’s thousands of streams and small rivers and hooked a trout, you know how delicious they are just hours out of the water. You don’t have to catch your own fish to enjoy this recipe, which is one we serve often at Art and Soul. The gentle trout tastes wonderful with the sweet, roasted beets and light dill dressing.

Serves 4

For the beets:

16 baby beets

2 tablespoons red wine vinegar

2 teaspoons honey

For the dill dressing:

6 tablespoons extra-virgin olive oil

¼ cup chopped fresh dill

1 tablespoon minced shallot

1 tablespoon fresh lemon juice

1 tablespoon champagne vinegar

Salt and freshly ground pepper

For the trout:

4 6-ounce pieces of trout, skin on, bones removed

Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

For the garnish:

4 radishes, thinly sliced

METHOD To prepare the beets: Preheat the oven to 425˚F.

Trim the stems from the beets, but leave the skin intact. Wrap the beets in aluminum foil and place on a baking sheet. Bake the beets for 30 minutes or until tender. Remove from the oven and cool to room temperature. Once the beets are cooked, the skins will easily come off when rubbed with a paper towel. Cut the beets in half and place in a small mixing bowl. Toss with the vinegar and honey.

To prepare the dressing: Place the olive oil, dill, shallot, lemon juice, and vinegar in a mason jar fitted with a lid. Secure the lid and shake until combined. Season with salt and pepper.

To prepare the trout: Season the trout with salt and pepper. Place the olive oil in a preheated large nonstick sauté pan over medium-high heat. Add the trout to the pan and cook for 4 minutes on each side or until golden brown and cooked through. Remove the trout from the pan and immediately add the beets and the juices from the bowl. Toss the beets in the pan and cook for 2 minutes over medium heat or until warm.

ASSEMBLY Place a piece of the trout on each plate. Spoon some of the beets over the trout and sprinkle the radishes over the beets. Drizzle the dressing over the beets and radishes.

Per serving: 599 calories • 36 g fat • 6 g sat fat • 97 mg chol • 315 mg sodium • 32 g carb • 23 g sugar • 8 g fiber • 40 g protein • 122 mg calcium

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