Rainbow Trout with Seared Sugar Snaps

By Heritage330

Tiffany Vickers Davis, Cooking Light

APRIL 2013

Ingredients

• 4 dressed whole rainbow trout
• Cooking spray
• 2 1/2 teaspoons olive oil, divided
• 2 teaspoons fresh lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 cups sugar snap peas, trimmed and halved diagonally
• 1/2 cup vertically sliced shallots
• 1/4 cup pine nuts
• 2 teaspoons chopped fresh dill
• Glazed Baby Carrots
• Quick Chive Mashed Potatoes

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat broiler to high.

2. Arrange trout, open with flesh sides up, on a baking sheet coated with cooking spray. Brush flesh evenly with 1 1/2 teaspoons oil. Drizzle juice over flesh. Sprinkle flesh with cumin, 1/4 teaspoon salt, and pepper. Broil 5 minutes or until fish flakes easily when tested with a fork.

3. While fish cooks, heat a medium skillet over high heat until very hot. Combine peas, shallots, and pine nuts in a small bowl; add remaining 1 teaspoon oil to bowl, tossing to coat. Add pea mixture to pan; cook 3 minutes or until peas are bright green and blackened in spots and nuts are lightly toasted, stirring frequently. Stir in remaining 1/4 teaspoon salt and dill. Serve over trout.