If using frozen trout, thaw overnight in the refrigerator.
Preheat oven to 350ºF. Pat dry and place in a baking dish.
Cook brown rice according to package directions.
Mix lime juice, chopped tomato, finely chopped onion, chopped cilantro, olive oil, black pepper, salt, and red pepper flakes in a small bowl. Pour the mixture over the trout.
Bake for 15 to 20 minutes or until the fish flakes easily with a fork.
Meanwhile, steam broccoli in a steamer basket over boiling water. Cover and steam for 5-7 minutes until tender but still vibrant green.
Serve trout with steamed broccoli and brown rice.
Notes
Leftovers: Store in the refrigerator in an airtight container for up to 3 days.
No Broccoli: Use asparagus, green beans, or Brussels sprouts
