Rainbow Trout with Sugar Snaps and White Asparagus

Although I ate enough fine fare in Paris last month for an army, there's something about a home cooked summer meal that I still managed to crave. On the night I arrived back in Memphis, my mother handed me piles of magazine recipe cut-outs she had been collecting over the course of the month. Here's what we chose for the first July homemade dinner of many.
We managed to find some gorgeous black wild rice in the back of our pantry, which I simmered for an hour in organic chicken stock. It was a hearty bed for the trout and vegetables; not to mention, the colors contrasted nicely.
I will let you know that the cumin seasoning was not favored by my family members (my ultimate critics). Next time, under our roof, we are going to leave out the cumin and simply load on salt and pepper before broiling the trout. Do as you wish!

rainbow trout with sugar snaps & white asparagus

Makes 4 servings

4 whole rainbow trout
Cooking spray
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