- 4 oz. almonds, finely chopped
- 1 tsp. fresh dill
- 1 clove + 2 cloves garlic, minced
- 2 fresh trout fillets, rinsed and skin removed
- 2 medium red beets, washed and trimmed, cut into quarters
- 1 shallot
- 3 drops hot sauce
- 1 tbsp. pickled ginger
- 1 tbsp. capers
- 1 tbsp. egg-free mayonnaise
- 1 tsp. olive oil
- 1 bunch kale or collard greens
- 1 tbsp. natural soy-based butter spread
- ½ tsp. lemon juice
Combine almonds, dill and 1 clove garlic on a plate. Press one side of trout into almond mixture. Set aside. Submerge beets in water in medium saucepan. Cover and bring to a boil. Reduce heat to low; cook 10 minutes. Drain and set aside. Place beets, shallot, hot sauce, pickled ginger, capers and mayonnaise in food processor. Pulse until mixture is minced but not puréed. Set aside. Heat olive oil in large sauté pan over medium-high heat. Add remaining 2 cloves of garlic. Cook 1 minute. Add kale all at once. Cook 3 minutes, turning the kale occasionally with tongs. Remove from heat and set aside. In the same pan, heat butter substitute spread and lemon juice over medium heat. Add trout, almond-side down, to the hot liquid. Cook 4 minutes or until golden brown. Turn fish; cook 2 minutes. Remove from heat. Divide kale onto two plates. Arrange trout over kale, topping each fillet with a spoonful of the beet tartar. Serves 2.
Tip: The trout, butter spread and greens provide an excellent source of Omega-3, -6 and -9 fatty acids, calcium and beta carotene.