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Rainbow Trout with Seared Sugar Snaps

Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on time 11 mins
Total time 11 mins
Yield Serves 4 (serving size: 1 trout and 1/2 cup pea mixture)
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.


  • 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

Nutrition Information

  • calories 321
  • fat 16.3 g
  • satfat 2.9 g
  • monofat 5.9 g
  • polyfat 5.6 g
  • protein 33.1 g
  • carbohydrate 10.9 g
  • fiber 2.4 g
  • cholesterol 90 mg
  • iron 1.7 mg
  • sodium 317 mg
  • calcium 151 mg

How to Make It

  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.

Cook's Notes

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