Trout with Seared Sugar Snap Peas
Preheat broiler to high.
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, 0.25 tsp salt, and pepper. Broil 5 minutes or until fish flakes easily when tested with a fork.
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 toasted, stirring frequently. Stir in remaining 0.25 tsp salt and dill. Serve over trout.