Rainbow Trout With Seared Sugar Snaps Recipe

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Rainbow Trout with Seared Sugar Snaps

Lynette !


My mom's next door neighbor used to bring us rainbow trout. This is one way we prepared it....from my teenage years!

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10 Min
10 Min


rainbow trout fillets
cooking spray
2 1/2 tsp
olive oil, divided
2 tsp
fresh lime juice
1/2 tsp
ground cumin
1/2 tsp
kosher salt, divided
1/4 tsp
freshly ground black pepper
2 c
sugar snap peas, trimmed and halved diagonally
1/2 c
shallots, vertically sliced
1/4 c
pine nuts
2 tsp
fresh dill, chopped


1Preheat broiler to high.
2Arrange trout, flesh side up on a baking sheet coated with cooking spray. Brush each fillet with 1 1/2 teaspoons oil. Drizzle with juice. Sprinkle with cumin, 1/4 teaspoon salt, and pepper. Broil for 5 minutes or until the fish flakes easily when tested with a fork.
3While the fish cooks, heat a medium skillet over high heat until very hot, Combine peas, shallots, and pine nuts in a small bowl; add remaining 1 teaspoon oil to the bowl, tossing to coat.
4Add the pea mixture to the pan; cook 3 minutes or until the peas are bright green and blackened in spots and the nuts are lightly toasted, stirring frequently Stir in the remaining 1/4 teaspoon salt and dill. Serve over the trout.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy