Crispy Rainbow Trout with Snow Pea Salad and Spiced Yogurt Dressing

Preparation

1. Step 1

   Combine snow peas and radishes in a large bowl. Whisk together yogurt, orange zest, lemon juice, cayenne, cinnamon, and 2 Tbsp. water in a small bowl until well combined. Season to taste with salt and pepper. Add 3 Tbsp. yogurt dressing to snow pea mixture and toss to coat evenly. Set aside remaining dressing for serving. Melt butter in a large skillet over medium-high heat. Season trout with salt and pepper on both sides and place in skillet, skin side down. Cook until skin is crisp and fish is almost cooked through, 3–4 minutes. Turn fish and finish cooking, 1–2 minutes longer.

   Step 2

   Divide salad between plates and sprinkle with chives and sesame seeds. Place a fish fillet next to each salad and serve with reserved dressing alongside.