Seared Trout over Succotash

Recipe courtesy Dave Lieberman
TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 2 servings
LEVEL: Easy

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
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      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

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