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Rainbow Trout with Seared Sugar Snaps

Saturday, 21 December 2013 08:09  by Jessica W.

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


  1. Preheat broiler to high.
  2. Arrange trout, open with flesh sides up, on a baking sheet coated with cooking spray.
  3. Brush flesh evenly with 1 ½ teaspoons oil.
  4. Drizzle juice over flesh.
  5. Sprinkle flesh with cumin, ¼ teaspoon salt, and pepper.
  6. Broil five minutes or until fish flakes easily when tested with a fork.
  7. While fish cooks, heat a medium skillet over high heat until very hot.
  8. Combine peas, shallots and pine nuts in a small bowl.
  9. Add remaining one teaspoon oil to bowl, tossing to coat.
  10. 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.
  11. Stir in remaining ¼ teaspoon salt and dill.
  12. Serve over trout.

Source: Cooking Light

Last modified on Friday, 20 December 2013 19:16

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