Indulge in the tantalizing flavors of Trout with Sticky Rice, Zucchini, and Pine Nuts, a delightful culinary creation that blends delicate textures and vibrant flavors. This dish features succulent trout fillets, perfectly cooked and flaky, nestled atop a bed of fluffy sticky rice. The zucchini and pine nuts add a delightful crunch and nutty flavor, while the zesty lemon-herb sauce brings it all together.
This recipe is a symphony of flavors and textures, with each ingredient playing a harmonious role. The trout is seasoned with a blend of herbs and spices, giving it a savory and aromatic crust. The sticky rice, cooked to perfection, provides a soft and chewy base for the fish. The zucchini and pine nuts add a refreshing crunch and nutty flavor, while the lemon-herb sauce adds a burst of brightness and acidity.
Alongside the main recipe, you'll also find variations that cater to different preferences and dietary restrictions. For those who prefer a vegetarian option, there's a recipe for Zucchini and Pine Nut Sticky Rice, a delectable dish that showcases the flavors of zucchini, pine nuts, and herbs. And for those with gluten sensitivities, a recipe for Gluten-Free Trout with Sticky Rice and Vegetables offers a delicious alternative.
Whether you're a seafood enthusiast, a vegetarian, or simply looking for a flavorful and healthy meal, this article has something for everyone. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving more.
RICE WITH TOASTED PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Spread pine nuts on baking sheet and bake in oven set at 350 degrees until golden brown. Melt butter in saucepan. Add onion and saute until softened. Add rice and stir until coated with butter. Add water, bring to a boil, cover and reduce heat. Continue to cook until water absorbs and rice is light and fluffy, about 20 minutes. Toss in pine nuts and serve.
TROUT WITH STICKY RICE, ZUCCHINI AND PINE NUTS
Provided by Molly O'Neill
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 1 gram, TransFat 0 grams
LEMON-ZESTY ZUCCHINI WITH PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.
- Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.
- Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.
ZUCCHINI WITH RAISINS AND PINE NUTS
Provided by Elisabeth Rozin
Categories Side Sauté High Fiber Raisin Pine Nut Zucchini Summer Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Heat the oil in a medium skillet and sauté the garlic over moderate heat, stirring, just until the garlic begins to turn golden and becomes aromatic. Do not allow the garlic to overbrown.
- Add the sliced zucchini and sauté for a few minutes, stirring.
- Add the tomatoes, anchovy paste, raisins, and vinegar. Mix well, then cook over moderate heat, stirring occasionally, for about 10 to 12 minutes, until the sauce has thickened and most of the liquid has cooked away.
- Stir in the black pepper and pine nuts. Serve warm or at room temperature.
FETTUCCINE WITH ZUCCHINI
Beautiful, glossy zucchini from the farm stand are to be treasured. Here they are diced, sautéed until tender, bolstered with garlic, pine nuts and Grana Padano, and mingled with fresh pasta.
Provided by Florence Fabricant
Categories dinner, easy, pastas, appetizer, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place zucchini in a colander, toss with salt and set aside to drain in sink or over a bowl 30 minutes. Meanwhile, heat 3 tablespoons oil in a heavy sauté pan, add onion, pine nuts and garlic and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain zucchini and add to pan. Sauté about 20 minutes, until tender.
- Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. Add pasta to sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.
Nutrition Facts : @context http, Calories 519, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 29 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 549 milligrams, Sugar 5 grams
TROUT WITH PECAN AND PINE NUT CRUST
Steps:
- Finely chop pine nuts and pecans in processor, using on/off turns. Transfer to shallow bowl. Mix in sesame seeds. Open trout and place skin side down on large baking sheet. Stir butter and garlic in small saucepan over low heat until butter melts. Brush garlic butter over trout. Sprinkle nut mixture over trout; press to adhere. Season with salt and pepper. Chill uncovered for 30 minutes.
- Preheat oven to 400° F. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Place 2 trout, nut side down, into skillet. Cook 2 minutes. Using spatula, turn trout, nut side up, onto baking sheet. Repeat with remaining oil and trout. Bake trout until opaque in center, about 5 minutes.
PANFRIED TROUT WITH SPINACH AND PINE NUTS
Steps:
- Put cornmeal on a large plate. Lightly pat fish with paper towels and season with salt and pepper, then coat fillet well with cornmeal.
- Heat 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté one third of spinach, stirring constantly, until slightly wilted but still bright green, 15 to 30 seconds. Transfer cooked spinach to a bowl. Sauté remaining spinach with remaining oil in same manner. Season with salt.
- Wipe skillet with a paper towel, then heat 2 tablespoons butter over moderate heat until foam subsides. Increase heat to moderately high and sauté two fillets, skin sides down first, turning once, until golden brown and just cooked through, about 4 minutes (do not clean skillet). Repeat with remaining butter and fillets, then reserve browned butter in skillet.
- Divide spinach among plates and top with pine nuts and fish, then drizzle fish with browned butter.
Tips:
- When choosing trout, opt for wild-caught fish for a more sustainable and flavorful option.
- To achieve perfectly cooked trout, sear it skin-side down first to crisp the skin and then finish cooking on the flesh side.
- To make the sticky rice, use a combination of white rice and black glutinous rice for a unique texture and flavor.
- To enhance the flavor of the sticky rice, add a mixture of aromatics such as ginger, lemongrass, and pandan leaves during cooking.
- Don't overcrowd the pan when searing the trout. Cook the fish in batches if necessary to prevent steaming.
- To ensure the vegetables remain crisp, blanch them quickly in boiling water before stir-frying.
- For a vibrant and flavorful sauce, use a combination of soy sauce, fish sauce, and lime juice.
- Garnish the dish with fresh herbs such as cilantro or basil for an extra layer of flavor and color.
Conclusion:
This recipe combines the delicate flavor of trout with the aromatic sticky rice, crisp vegetables, and tangy sauce to create a harmonious and flavorful dish. The trout is perfectly cooked, with crispy skin and tender flesh, while the sticky rice is infused with the essence of aromatics and complemented by the vibrant vegetables. The combination of flavors and textures in this dish makes it a delightful and satisfying meal that will impress both your taste buds and your guests.
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