| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 2 servings |
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
Instructions
- 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
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 990 |
| Total Fat | 56 g |
| Saturated Fat | 9 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 113 g |
| Cholesterol | 334 mg |
| Sodium | 1371 mg |
Reviews
Wow! This recipe is excellent and so easy! The red pepper adds a beautiful flavor to the velvety delicious cream sauce that all the veggies float around in. I’ve never made succotash for my family, so I was worried, but everyone loved it. I added a small bay leaf as the dish simmered. Next time I would either cut back on the cream sauce or add more veggies. Even though the sauce was fabulous, there was a bit too much of it. Thanks, Dave, for another winner that will now be a regular in our lineup.
I made this with trout and it was awesome! The succotash was incredible. It’s one of those recipes you make and always keep in the back of your head and can’t wait to make it again! You could certainly use any type of fish, or even chicken.
I acutally used chicken breast instead of the fish, but it was still a big hit with my family.
I actually used tilapia instead of trout–it was fresher at the market that day. The spices on the fish were great, and the succotash came out perfect.
As always, Dave delivered on another low budget tasty dish. Can’t wait to have my friends over and impress them with this simple dish!