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.
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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I don't think my trout was good, so I threw it out (don't like to chance it with seafood & meat if it doesn't smell or look fresh). However, I did make the snap peas and they were delicious! I also made the suggested glazed carrots and chive mashed potatoes; good vegetarian meal ;-).
Excellent. I made as directed and wouldn't change anything. I've never been a big rainbow trout fan but decided to make this for my husband who loves rainbow trout. I was pleasantly surprised at the great flavor with the cumin and lime juice. The sides are also a great addition.
Will add to my regular recipes.