Rainbow trout with rice, red pepper and zucchini

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Last night I cooked the rainbow trout we bought from the Pelican Fishery & Grill. It was very quick and tasty meal. I made plain white rice in the rice cooker. By the way, I think everyone should own one of these — all you have to do is press a button! Then I seasoned the trout fillets and fried them in a saucepan, about four minutes on the skin side and three on the flesh side. I also made a vegetable side with cubed red pepper, cubed zucchini, diced onions and a sprinkling of dried herbs and ground chili pepper, just to give it a little zing.