Rainbow Trout with Seared Sugar Snaps

Can't remember the last time we've had Rainbow Trout; maybe when hubby caught fresh when fishing with the Kays up north?  Normally just cook on the bbq with butter and wrapped in foil.  Because fish is cooked with the skin side up; it protects the fish and allows it to steam in its own goodness!  Fish was moist and meaty!  

Served with chive mashed potatoes and a salad and homemade peach pie for dessert!

Rainbow Trout with Seared Sugar Snaps

1.5 lbs rainbow trout (fillet in half)

2.5 t olive oil, divided

2 t fresh lime juice

½ t cumin

½ sea salt

¼ t pepper

2 c sugar snap peas, trimmed and halfed diagonally

½ c vertically sliced shallots

¼ pine nuts

2 t chopped fresh dill

Preheat broiler to high.

Arrange trout, flesh sides up, on baking sheet coated with cooking spray.  Brush evenly with 1.5 t olive oil.  Drizzle juice over flesh.  Sprinkle flesh with cumin, ¼ t salt and pepper.  Broil 5 mins or until fish flakes easily with fork.

While fish cooks, heat a skillet over med high heat until very hot.  In a small bowl, combine the peas, shallots and pine nuts.  Add remaining 1 t of olive oil and toss to coat.  Add pea mixture to pan and stir fry until peas are bright green and blackened in spots and nuts are lightly toasted.  Stir in remaining ¼ t salt and dill.  Serve over trout. 

Makes 4 servings/321 cal

Courtesy of Cooking light Magazine April 2013

Peach Pie:
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