Seared Trout over Succotash (Dave Lieberman) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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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 |
Directions:
1. In a large nonstick skillet, heat the vegetable oil over medium-high heat.
2. Make a couple slits in the skin of the trout with a small sharp knife and season the fillets with paprika, salt, and pepper.
3. 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.
4. Remove from the skillet and serve over succotash.
5. Succotash:
6. 2 tablespoons unsalted butter
7. 1 small onion, chopped
8. 2 tablespoons all-purpose flour
9. 1 cup frozen baby lima beans
10. 1 cup frozen red pepper slices
11. 1 cup frozen or canned corn kernels
12. 1 cup light or heavy cream
13. 1 teaspoon kosher salt
14. Freshly ground black pepper
15. 1 cup chicken or vegetable stock, if needed
16. 1 tablespoon finely chopped fresh parsley leaves, for garnish
17. Heat the butter in a large skillet over medium heat.
18. 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.
19. 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.
20. Yield: 3 to 4 servings
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