Rainbow Trout With Seared Sugar Snaps

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

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 1/2 teaspoons oil. Drizzle juice over flesh. Sprinkle flesh with cumin, 1/4 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 1/4 teaspoon salt and dill. Serve over trout.
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trout, cooking spray, olive oil, lime juice, ground cumin, kosher salt, freshly ground black pepper, sugar snap peas, shallots, pine nuts, dill

Taken from www.myrecipes.com/recipe/rainbow-trout-sugar-snaps (may not work)