Rainbow Trout with Seared Sugar Snaps |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with Glazed Baby Carrots and Quick Chive Mashed Potatoes. U.S.-farmed rainbow trout (pretty much all you'll find at the market) is a sustainable choice. 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 |
Directions:
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.
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