This trout recipe makes a wonderful light lunch accompanied with a healthy salad; try arugula with pear and pistachios for a seasonal combination. This dish is especially perfect the day after holiday dinners when you may feel heavy and over-full, and it provides a wealth of nutrients we may ignore on special occasions!
- 4 dressed whole rainbow trout
- Cooking spray
- 2 ½ teaspoons olive oil, divided
- 2 teaspoons fresh lime juice
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 2 cups sugar snap peas, trimmed and halved diagonally
- ½ cup vertically sliced shallots
- ¼ cup pine nuts
- 2 teaspoons chopped fresh dill
- Preheat broiler to high.
- Arrange trout, open with flesh sides up, on a baking sheet coated with cooking spray.
- Brush flesh evenly with 1 ½ teaspoons oil.
- Drizzle juice over flesh.
- Sprinkle flesh with cumin, ¼ teaspoon salt, and pepper.
- Broil five 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 one teaspoon oil to bowl, tossing to coat.
- Add pea mixture to pan; cook three minutes or until peas are bright green and blackened in spots and nuts are lightly toasted, stirring frequently.
- Stir in remaining ¼ teaspoon salt and dill.
- Serve over trout.
Source: Cooking Light