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Seared Trout over Succotash
45 min
15 min
30 min
2 servings
45 min
15 min
30 min
2 servings



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.


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

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