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Georgia Rainbow Trout with Butter Bean Succotash Recipe

Georgia Rainbow Trout with Butter Bean Succotash

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Average Rating:

Total Reviews: 4

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  • on August 07, 2011

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    Absolutely delicious, succotash had great flavor. We used baby lima beans and fresh okra, the Essence on the fish was just enough heat to give a perfect balance. We used oven roasted cod loins and it was fantastic, definitely a keeper!

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  • on January 23, 2011

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    Very good. Added some ham to the succotash. Had to use frozen creamed corn, didn't have fresh. Was fine.
    Left out the pickled okra.
    Couldn't help but make a meuniere sauce since I had cooked the trout. Obviously very good poured over the top of all.
    Served with rice topped w/succotash with fried trout on top with meuniere sauce dribbled over.
    Yum....

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  • on April 09, 2008

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    This was a great recipe, although to be honest, I didn't make the trout this way, but the succotash was fantastic. I couldn't find butter beans, so I used cannelli instead and left out the okra.
    BAM! FANTASTIC!

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  • on March 28, 2008

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    I caught some fresh rainbow trout (the Tennessee version today and used this recipe for the first time. It was delicious! The trout melted in my mouth and the succotash tasted marvelous. My wife made white rice with fresh cranberries and unsalted cashews. It went very well.

    Thanks Emeril for this awesome dish.

    Craig

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