In a large nonstick skillet, heat the vegetable oil over medium-high heat.
Make a couple slits in the skin of the trout with a small sharp knife and season the fillets with paprika, salt, and pepper.
Place the fillets flesh side down in the pan and cook until browned, 3 to 4 minutes. Turn the fish and cook until the fish is opaque and flakes easily with a fork, another 2 minutes.
Remove from the skillet and serve over succotash.
2 tablespoons unsalted butter
1 small onion, chopped
2 tablespoons all-purpose flour
1 cup frozen baby lima beans
1 cup frozen red pepper slices
1 cup frozen or canned corn kernels
1 cup light or heavy cream
1 teaspoon kosher salt
Freshly ground black pepper
1 cup chicken or vegetable stock, if needed
1 tablespoon finely chopped fresh parsley leaves, for garnish
Heat the butter in a large skillet over medium heat.
Add the onion and cook until softened, about 5 minutes. Stir in the flour until fully distributed. Add the lima beans, red pepper, corn, cream, salt and pepper. Bring to a simmer and cook until beans and corn are tender and mixture has thickened slightly, about 7 minutes.
If mixture becomes too thick or if it begins to stick to the bottom, add 1/2 to 1 cup of stock and combine thoroughly. Garnish with parsley and serve.
Yield: 3 to 4 servings
Recipe courtesy of Dave Lieberman