Trout with Sticky Rice, Zucchini And Pine Nuts

• 1 cup cooked sticky (also called sweet or glutinous) rice
• 1/2 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)

1. Stir together the rice, zucchini, orange zest, parsley, pine nuts, 1 teaspoon salt and pepper to taste.
2. Season the trout fillets with salt and pepper.
3. Divide the rice mixture evenly among the fillets, pressing it into a mound running the length of the fish.
4. Place the fillets in a steamer, cover and steam until the trout is just cooked through, about 5 minutes.
5. Divide among 4 plates and serve immediately.

sticky, zucchini, orange zest, italian parsley, nuts, kosher salt, freshly ground pepper, trout, orange

Taken from cooking.nytimes.com/recipes/7908 (may not work)