Trout with Sticky Rice, Zucchini And Pine Nuts
Updated September 23, 2015
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup cooked sticky (also called sweet or glutinous) rice
½ cup zucchini, diced small
2 teaspoons grated orange zest
1 tablespoon chopped Italian parsley
2 tablespoons toasted pine nuts, coarsely chopped
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
4 4-ounce trout fillets
Orange, chili and rosemary steaming liquid (see recipe)
Nutritional analysis per serving (4 servings)
42 grams carbs; 67 milligrams cholesterol; 378 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 1 gram fiber; 445 milligrams sodium; 27 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir together the rice, zucchini, orange zest, parsley, pine nuts, 1 teaspoon salt and pepper to taste. Season the trout fillets with salt and pepper.
- Step 2
Divide the rice mixture evenly among the fillets, pressing it into a mound running the length of the fish. Place the fillets in a steamer, cover and steam until the trout is just cooked through, about 5 minutes. Divide among 4 plates and serve immediately.
Private Notes
Comments
This was delicious, fancy and incredibly easy. I wonder if there's a different kind of nut that would work, as my husband doesn't like pine nuts. Any suggestions?
I don't like pine nuts either. I usually substitute slivered or coarsely chopped almonds.