Ingredients

4 dressed whole rainbow trout

Cooking spray

2.5 tsp olived oil, divided

2 tsp fresh lime juice

1/2 tsp ground cumin

1/2 tsp kosher salt, divided

1/4 tsp freshly ground pepper

2 cups sugar snap peas, trimmed and halved diagonally

1/2 c vertically sliced shallots

1/4 c pine nuts

2 tsp fresh chopped dill

Preparation

  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 1.5 tsp oil. Drizzle juice over flesh. Sprinkle flesh with cumin, 1/4 tsp 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 tsp 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 roasted, stirring frequently. Stir in remaining 1/4 tsp salt and dill. Serve over trout.