Seared Trout over Succotash

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 3 tablespoons vegetable oil
  • 2 large boneless trout fillets, skin on
  • 1/2 teaspoon paprika
  • Kosher salt and freshly ground black pepper
  • Succotash, recipe follows
Directions
  • 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.

Succotash:
  • 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


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