Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on Time
11 Mins
Total Time
11 Mins
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.

How to Make It

Step 1

Preheat broiler to high.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

steponme's Review

April 07, 2014
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 ;-).

whiterosecute's Review

August 25, 2013

LizLeAnne's Review

June 24, 2013
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.

wrestlermom's Review

May 24, 2013
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!