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

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