Seared Trout over Succotash
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 990
- Total Fat
- 56
- Saturated Fat
- 9
- Carbohydrates
- 1
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 113
- Cholesterol
- 334
- Sodium
- 1371
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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
- 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