Seared Trout over Succotash

  • Recipe courtesy of Dave Lieberman
Total Time:
45 min
15 min
Inactive Prep:
30 min
2 servings


  • 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

      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.

      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