rainbow trout with sugar snaps & white asparagus
Makes 4 servings
4 whole rainbow trout
4 teaspoons olive oil, divided
1 lime, halved
1/2 teaspoon ground cumin
2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 cups sugar snap peas, trimmed and halved diagonally
1/2 cup shallots, sliced vertically
Small bundle white asparagus, peeled and cut into 3 inch pieces on the diagonal
1/4 cup pine nuts
2 teaspoons chopped fresh dill
1. Preheat broiler to high.
2. Arrange trout fillets on a baking sheet coated with cooking spray. Squeeze lime juice over trout, then sprinkle with cumin, 1 teaspoon salt, and pepper. Broil 5 minutes until fish flakes easily with a fork.
3. While fish cooks, heat a medium skillet over high heat. Add 2 teaspoons olive oil and shallots. After two minutes, add asparagus, snap peas and pine nuts. Cook 3 minutes or until peas are bright green and nuts are lightly toasted, stirring frequently. Stir in dill and remaining salt. Serve over trout.
adapted from cooking light magazine