TROUT WITH SEARED SUGAR SNAPS

Ingredients

Seafood

4 whole trout, cleaned and dressed, with heads and tails intact for presentation

Fresh Produce

2 teaspoons fresh dill, finely chopped for garnish and flavor

1 teaspoon glazed baby carrots, providing a touch of sweetness

1 teaspoon quick chive mashed potatoes, a complementary side dish

2 cups sugar snap peas, trimmed and left whole for a crisp texture

½ cup shallots, thinly sliced vertically for a mild, slightly sweet onion flavor

Condiments & Seasonings

2 teaspoons fresh lime juice, adding a bright citrus note to the fish

¼ teaspoon freshly ground black pepper, for a hint of spice

½ teaspoon kosher salt, used to enhance the flavors of the dish

Oils & Vinegars

Cooking spray, to prevent sticking and ensure even broiling

2 ½ teaspoons olive oil, used for both the fish and vegetable sauté

Nuts & Spices

½ teaspoon ground cumin, lending a warm, earthy depth to the trout

¼ cup pine nuts, lightly toasted for added crunch and a buttery flavor

Preparation

1. Preheat the Broiler

Set your oven to the broil setting on high, allowing it to preheat for several minutes. Position the oven rack about 6 inches from the broiler element to ensure even cooking and proper browning of the fish.

2. Prepare the Trout

Line a baking sheet with foil and lightly coat it with cooking spray to prevent sticking. Arrange the cleaned and dressed whole trout on the sheet, opened up with the flesh side facing upward.

Using a pastry brush or the back of a spoon, evenly coat the flesh of each trout with 1½ teaspoons of olive oil. Drizzle the fresh lime juice over the surface of the fish to infuse it with a zesty brightness.

Evenly sprinkle ½ teaspoon cumin, ¼ teaspoon kosher salt, and freshly ground black pepper over the trout. These seasonings will help enhance the natural flavors of the fish while providing a subtle hint of spice and warmth.

3. Broil the Trout

Place the baking sheet in the preheated oven and broil the trout for about 5 minutes, or until the fish flakes easily with a fork. The broiling process will give the trout a slightly crisped exterior while keeping the flesh moist and tender. Watch closely to prevent overcooking.

4. Cook the Vegetables & Nuts

While the fish is cooking, prepare the vegetables and nuts.

Place a medium skillet on the stove over high heat and allow it to become thoroughly heated.

 This will allow for a quick, high-temperature sear, which will enhance the flavor and texture of the vegetables.

In a small mixing bowl, combine the sugar snap peas, vertically sliced shallots, and pine nuts. Drizzle the remaining 1 teaspoon of olive oil over the mixture and toss well to evenly coat the ingredients.

Transfer the pea mixture to the preheated skillet. Cook for about 3 minutes, stirring frequently. The goal is to lightly char the sugar snap peas, caramelize the shallots, and toast the pine nuts to bring out their natural nuttiness. The peas should turn bright green and develop slightly blackened spots, while the pine nuts should take on a golden-brown hue.

5. Season & Serve

Remove the skillet from the heat and immediately stir in the remaining ¼ teaspoon of salt and the fresh dill. The dill will add a fresh, aromatic finish to the dish.

To serve, carefully transfer each broiled trout to a plate. Spoon the warm sugar snap pea, shallot, and pine nut mixture over the fish. Garnish with additional fresh dill if desired.

For a well-rounded meal, serve alongside glazed baby carrots and quick chive mashed potatoes. The sweetness of the carrots and the creamy texture of the potatoes will complement the lightly spiced trout and crisp vegetables beautifully.

Enjoy your delicious, well-balanced seafood dish!

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