Rainbow Trout With Seared Sugar Snaps

• 4 dressed whole rainbow trout
• Cooking spray
• 2.5 tsp olived oil, divided
• 2 tsp fresh lime juice
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt, divided
• 1/4 tsp freshly ground pepper
• 2 cups sugar snap peas, trimmed and halved diagonally
• 1/2 c vertically sliced shallots
• 1/4 c pine nuts
• 2 tsp fresh chopped dill

1. 1) Preheat broiler to high.
2. 2) Arrange trout, open with flesh sides up, on a baking sheet coated with cooking spray. Brush flesh evenly with 1.5 tsp oil. Drizzle juice over flesh. Sprinkle flesh with cumin, 1/4 tsp salt and pepper. Broil 5 minutes or until fish flakes easily when tested with a fork.
3. 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 tsp 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 roasted, stirring frequently. Stir in remaining 1/4 tsp salt and dill. Serve over trout.

trout, cooking spray, olived oil, lime juice, ground cumin, kosher salt, ground pepper, sugar snap peas, shallots, pine nuts, dill

Taken from www.epicurious.com/recipes/member/views/rainbow-trout-with-seared-sugar-snaps-52102401 (may not work)