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1
In a large nonstick skillet, heat the vegetable oil over medium-high heat.
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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.
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3
Place the fillets flesh side down in the pan and cook until browned, 3 to 4 minutes.
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4
Turn the fish and cook until the fish is opaque and flakes easily with a fork, another 2 minutes.
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5
Remove from the skillet and serve over succotash.
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6
2 tablespoons unsalted butter
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7
1 small onion, chopped
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8
2 tablespoons all-purpose flour
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9
1 cup frozen baby lima beans
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10
1 cup frozen red pepper slices
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11
1 cup frozen or canned corn kernels
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12
1 cup light or heavy cream
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13
1 teaspoon kosher salt
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14
Freshly ground black pepper
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15
1 cup chicken or vegetable stock, if needed
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16
1 tablespoon finely chopped fresh parsley leaves, for garnish
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17
Heat the butter in a large skillet over medium heat.
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18
Add the onion and cook until softened, about 5 minutes.
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19
Stir in the flour until fully distributed.
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20
Add the lima beans, red pepper, corn, cream, salt and pepper.
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21
Bring to a simmer and cook until beans and corn are tender and mixture has thickened slightly, about 7 minutes.
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22
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.
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23
Garnish with parsley and serve.
