Made as directed with the glazed carrots and sugar snap peas with pine nuts. The cumin and lime juice add just the right amount of flavor to the Rainbow Trout. Delicious, will make it again!
Rainbow Trout with Seared Sugar Snaps
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.
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Total: 11 Minutes
- Calories: 321
- Fat: 16.3g
- Saturated fat: 2.9g
- Monounsaturated fat: 5.9g
- Polyunsaturated fat: 5.6g
- Protein: 33.1g
- Carbohydrate: 10.9g
- Fiber: 2.4g
- Cholesterol: 90mg
- Iron: 1.7mg
- Sodium: 317mg
- Calcium: 151mg
- 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
- 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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