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Roasted Trout With Fresh Spinach and Glazed Beets

January 13, 2012

Courtesy of The Wife!

Ready for the oven

Ready for the tummy


Metal Spoon Baby!

Though I must admit…I tire of playing hide and seek with all the little bones.  But for flavor, texture and overall yum?  Excellent.

Update:  The chef didn’t care for my choice of pictures, so I had to add some.  She gets one post and all of a sudden she’s Gordon Ramsey…


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  1. Looks delicious! I’d like to know how you cooked the beets. I love beets but have yet attempted to cook them.

    • She steamed them for about 15 minutes then glazed them with a little white wine, brown sugar, butter, salt and pepper, I think. They were great!

  2. Erica permalink

    That’s correct on the beet ‘sauce’ except it was orange juice instead of white wine.

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