Pan-Seared Lake Trout With Bacon And Cranberry Bean

Name: Pan-Seared Lake Trout With Bacon And Cranberry Bean Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 center-cut bacon slices; 1/2 cup thinly sliced shallots; 2 cups fresh corn kernels; 1 cup shelled fresh cranberry beans; 1 cup finely diced zucchini; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 cup halved cherry tomatoes; 1 tablespoon butter; 1/4 cup torn fresh basil; 1 1/2 tablespoons coarsely chopped fresh tarragon; 2 teaspoons canola oil; 4 (4-ounce) lake trout fillets; 4 lemon wedges

Servings: persons

2 center-cut bacon slices
1/2 cup thinly sliced shallots
2 cups fresh corn kernels
1 cup shelled fresh cranberry beans
1 cup finely diced zucchini
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup halved cherry tomatoes
1 tablespoon butter
1/4 cup torn fresh basil
1 1/2 tablespoons coarsely chopped fresh tarragon
2 teaspoons canola oil
4 (4-ounce) lake trout fillets
4 lemon wedges

1
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon; crumble. Add shallots to pan; cook 2 minutes, stirring occasionally. Add corn; cook 3 minutes, stirring occasionally. Add beans, zucchini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes. Stir in bacon, tomatoes, and butter, stirring until butter melts. Transfer mixture to a dish; stir in basil and tarragon.
2
Return pan to medium heat. Add oil; swirl to coat. Pat fish dry with a paper towel; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add fish to pan, skin side down; cook 6 minutes or until skin begins to crisp, taking care not to move fillets. Turn fish over, and cook 1 minute. Divide succotash evenly among 4 plates; top each with 1 fillet. Serve with lemon wedges.
3
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4
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551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 center-cut bacon slices, 1/2 cup thinly sliced shallots, 2 cups fresh corn kernels, 1 cup shelled fresh cranberry beans, and more.

Yes, Pan-Seared Lake Trout With Bacon And Cranberry Bean Succotash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Seared Lake Trout With Bacon And Cranberry Bean Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions