Georgia Rainbow Trout with Butter Bean Succotash

  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

3 tablespoons butter

1/2 cup diced red onion

1 teaspoon minced garlic

2 cups cooked butter beans or baby lima beans

1 1/2 cups corn kernels

2 ripe tomatoes, seeded and diced

2 teaspoons minced fresh thymes leaves

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup chicken stock

1/4 cup heavy cream

2 teaspoons minced chives

1 cup 1/2-inch pieces pickled okra

1 1/2 tablespoons vegetable oil

4 to 6 (6-ounce) rainbow trout fillets

1/3 cup all-purpose flour

1 1/2 teaspoons Essence, recipe follows

1/2 teaspoon salt

1/4 teaspoon white pepper

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

  1. In a large skillet heat 2 tablespoons of the butter and add the onion. Cook until soft, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the butter beans, corn, tomatoes, thyme, salt and pepper, and cook, stirring occasionally, for 4 minutes. Add the chicken stock and cook, stirring occasionally, for 4 minutes. Add the cream, chives, and pickled okra and cook for 1 minute longer. Remove from the heat and keep warm until ready to serve the fish.
  2. In another large skillet, heat the vegetable oil over high heat until hot. Combine the flour, Essence, salt and pepper in a shallow bowl or plate and dredge the fish fillets quickly in the seasoned flour, shaking to remove any excess. When the oil is hot, add the remaining tablespoon of butter to the skillet and, when it foams, add the fish fillets to the skillet, in batches if necessary, and cook until lightly browned on both sides, about 2 minutes per side. Divide the succotash between 4 or 6 entree plates and top each serving of succotash with a fish fillet.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …