Seared Trout over Succotash

Name: Seared Trout over Succotash
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 2 servings
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

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Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 2 servings

Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 2 servings

Ingredients

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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:
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