Spicy pan fried Rainbow Trout with roasted beets

As someone with a Polish-German-Jewish background, beets were frequently served in my parent’s home.  There are lots of amazing, traditional recipes for borscht, roasted beets and beet salads:  this is not one of them.  My Sri Lankan husband loves spices and hot sauces so I always try to adapt dishes I grew up with by adding some heat.  To me, the blend of sweet and heat adds a level of complexity to a dish.  Beets are naturally sweet so I like to roast them with a tangy marinade of vinegar and chili flakes.  The sweet and savory beets are a delicious and healthy side dish to pan fried fish, marinated in a sweet and spicy dressing.

2 bunches of beets (the stalks can also be used, just make sure to cut off the leaves and wash them thoroughly!)
1/2 cup of extra virgin olive oil
2 Tbsp of good quality balsamic vinegar (good quality balsamic has a sweetness to it which adds to the flavour of the marinade)
1/2 tbsp of sea salt
1 tsp of black pepper
1 tsp onion powder
2 tsp of chili flakes
Small roasting dish

Pre heat your oven to 400 F.  Make sure to wash your beets thoroughly then cut them into 1 inch pieces.  Whether you peel the beets is entirely up to you.  The skin is edible but some people don’t enjoy eating it (whether I peel them depends on how lazy I am on a particular day).  Arrange your beets in a roasting pan and prepare your marinade by whisking all the ingredients together (taste and adjust accordingly).  Pour your marinade over the beets and cover with foil.  The best beets are roasted slowly, the longer they are in the oven the more tender and delicious they’ll be.


1 lb Rainbow Trout fillets (Atlantic Salmon works well too)
1/3 cup of extra virgin olive oil
1/4 cup balsamic vinegar (I have tried this recipe with other vinegars and it’s just not as tasty)
1 tbsp Sriracha
2 tsp maple syrup
Pinch of sea salt
Clove of garlic, minced
Non stick frying pan

While your beets are in the oven you can prepare and marinate your fish.  Whisk your marinade ingredients together and pour into a lidded container.  Place your fish flesh down on the marinade, cover and refrigerate until your beets are finished (about 1 1/2 hours).  After you’ve taken your beets out of the oven they’ll need a few minutes to cool, take this time to cook your fish.  I tend to cook my fish on medium heat and begin with it skin up, making it easier to remove the skin and flip the fish when one side is cooked.  Your fish is ready to flip when the skin begins to release from the fish.  You don’t have to remove the skin, my husband is just picky.  After flipping your fish it’s just a few seconds on the other side before it’s done (be careful not to overcook the fish).


Dinner is served!



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