• 4 Dressed whole trout


  • 2 tsp Dill, fresh
  • 1 tsp Glazed baby carrots
  • 1 tsp Quick chive mashed potatoes
  • 2 cups Sugar snap peas
  • 1/2 cup Vertically sliced shallots


  • 2 tsp Lime juice, fresh

Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

Oils & Vinegars

  • 1 Cooking spray
  • 2 1/2 tsp Olive oil

Nuts & Seeds

  • 1/2 tsp Cumin, ground
  • 1/4 cup Pine nuts


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.