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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.
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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Veronica's Veggie Meatloaf with Checca Sauce
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