Seared Trout over Succotash

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: 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.

Ingredients

• 3 tablespoons vegetable oil
• 2 large boneless trout fillets, skin on
• 1/2 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 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

Parsed from recipe text (no separate ingredient records).