Spring Herb Salad with Blackened Trout

Lovely days call for lovely meals - and this one is all that and more! The perfectly cooked fish is blackened/spiced, just enough to balance out a bright, crunchy and quite addicting salad. Yep - I said this salad is addicting. There is something so refreshing about the herbs, crunch and sweetness of the citrus and tomatoes. Then top it off with champagne vinegar? It rounds the spiced-ness (not spicy!) and the lightness all out!

Serves 2-4

Blackened Trout

1-2 lbs fillet of trout of your choice (I used rainbow trout which had skin on the bottom ; if you cant find trout then a light flaky fish like cod will work)

1 tsp paprika

1 tsp chili powder

1 tsp onion powder

2 tsp garlic powder

1 tsp dried dill

1 tsp dried thyme

1/2 tsp salt

olive oil for drizzling

Spring Herb Salad

1/2 head of butter lettuce (roughly chopped)

1/4 cup fresh dill (stems removed and roughly chopped)

2 tbsp basil leaves (chopped)

1/4 cup cherry tomatoes (halved)

1/4 shallot or red onion (thinly sliced)

1/2 grapefruit (“supreme” or sliced to remove pith; here is a helpful method)

1 lemon

2 tbsp Champagne vinegar

olive oil for drizzling

salt and pepper to taste

Additional Items

Cooking sheet with rack

Method

1. Preheat your oven to 420 F. Prepare a baking sheet by lining it with foil and placing a rack or grate on top. If you do not have a rack that is okay but it does help the fish cook more evenly.

2. Prepare your seasoning by combining them together in a bowl. Mix them thoroughly and set aside.

3. Prepare the fish by rinsing in cold water and patting dry (remove any bones if you’d like) then drizzle the bottom and top with oil.

4. Now sprinkle the topside with seasoning until it is thoroughly coated. Lightly press the seasoning into the fish and along the sides. If the fillet has skin on the bottom, leave it alone. If it does not, apply some seasoning to the bottom too if you’d like more flavor.

5. Place the fish over the rack and place in oven for 15-20 minutes. This will depend on the thickness of your fillet so a meat thermometer will come in handy! I like to check around 15 minutes on the fattest part of the fish and take it out once its at 135-138 and rising.

6. While the fish is cooking, prepare your salad by setting up the base with the butter lettuce, then dill, basil, cherry tomatoes, shallot, onions and grapefruit. Then drizzle with champagne vinegar, olive oil and salt and pepper.

7. One your fish is ready serve on top or on the side of the salad and squeeze some lemon on the salad and fish. Serve immediately and enjoy!!!