Recipe courtesy of Dave Lieberman

Seared Trout over Succotash

Getting reviews...
  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 2 servings



  1. In a large nonstick skillet, heat the vegetable oil over medium-high heat.
  2. Make a couple slits in the skin of the trout with a small sharp knife and season the fillets with paprika, salt, and pepper.
  3. 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.
  4. Remove from the skillet and serve over succotash.
  1. Succotash:
  2. 2 tablespoons unsalted butter
  3. 1 small onion, chopped
  4. 2 tablespoons all-purpose flour
  5. 1 cup frozen baby lima beans
  6. 1 cup frozen red pepper slices
  7. 1 cup frozen or canned corn kernels
  8. 1 cup light or heavy cream
  9. 1 teaspoon kosher salt
  10. Freshly ground black pepper
  11. 1 cup chicken or vegetable stock, if needed
  12. 1 tablespoon finely chopped fresh parsley leaves, for garnish
  1. Heat the butter in a large skillet over medium heat.
  2. 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.
  3. 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.
  4. Yield: 3 to 4 servings