Finished grilled trout and salad on a white plate, sitting on a wood table.

Fall Harvest Rainbow Trout

Name: Fall Harvest Rainbow Trout
Prep time: 20 min
Cook time: 10 min
Yield: 2 Servings
Cuisine: Fish & Seafood
Ingredients: 2 (4-6 oz ea) Clear Springs Trout Fillets; 2 tsp Olive Oil; 1 cup Spaghetti Squash, cooked and scraped out of the hull; 1/2 cup Red and Yellow beets, washed, peeled and sliced 1/4 inch thick on a mandolin slicer; 1/4 cup Carrots, peeled, and sliced on the bias, 1/4 inch thin; 1/2 cup Black Lentils, cooked until tender; 1 cup Arugula; Salt, to taste; Pepper, to taste; Cardini’s Roasted Asian Sesame Dressing; Additional Item:; Medium Skillet

Recipe and Photo Courtesy of Clear Spring Foods Inc.

Makes: 2 servings
Prep Time: 10 - 20 minutes
Cook Time: 5 - 10 minutes

Ingredients:

2 (4-6 oz ea)	Clear Springs Trout Fillets
2 tsp	Olive Oil
1 cup	Spaghetti Squash, cooked and scraped out of the hull
1/2 cup	Red and Yellow beets, washed, peeled and sliced 1/4 inch thick on a mandolin slicer
1/4 cup	Carrots, peeled, and sliced on the bias, 1/4 inch thin
1/2 cup	Black Lentils, cooked until tender
1 cup	Arugula
Salt, to taste
Pepper, to taste
Cardini’s Roasted Asian Sesame Dressing

Additional Items:

• Medium Skillet

Directions:

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 1/2 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.