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    Seared Trout over Succotash View Edit

    Servings: Not specified

    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).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 30 minutes Yield: 2 servings

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