Best Seared Trout Over Succotash Recipes

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SEARED TROUT OVER SUCCOTASH



Seared Trout over Succotash image

Provided by Dave Lieberman

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 5

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

Steps:

  • 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

SEARED TROUT OVER SUCCOTASH



Seared Trout over Succotash image

How to make Seared Trout over Succotash

Provided by @MakeItYours

Number Of Ingredients 5

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

Steps:

  • 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.

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