Rainbow Trout with Seared Sugar Snaps

So, obviously, I have a thing for fish recipes. The only fish I grew up on (and then out of, but I’m trying to get back into it) was sardines. As I got older, I started to value the nutritional benefits of fish, as well as the beauty in its variety. However, I’m not a huge fan of that “fishy” taste, and despite all my attempts to choose the freshest fillets, sometimes that taste is still there. The solution? To get find awesome recipes.

Something I’ve been doing lately is waiting until I’m too hungry to start cooking, and then I would just throw something together, which wasn’t all that satisfying. If you happen to find yourself in that kind of situation, make this recipe. It is the quickest, simplest thing to make and tastes wonderful.

Rainbow Trout with Seared Sugar Snaps

From Cooking Light, April 2013

Total Time: 11 Minutes (15 minutes if you’re watching TV at the same time)

Serves: 4

Ingredients:

  • 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

Directions:

  1. Preheat broiler to high.
  2. Arrange trout, open with flesh sides up, on a baking sheet coated with cooking spray. Brush flesh evenly with 1 ½ teaspoons oil. Drizzle juice over flesh. Sprinkle flesh with cumin, ¼ teaspoon salt, and pepper. Broil 5 minutes or until fish flakes easily when tested with a fork.
  3. While 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 bowl, tossing to coat. Add pea mixture to pan; cook 3 minutes or until peas are bright green and blackened in spots and nuts are lightly toasted, stirring frequently. Stir in remaining ¼ teaspoon salt and dill. Serve over trout. The fresh dill isn’t necessary for the peas to taste good. Add a sprinkle of lime juice if you want to the trout.

 

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