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Categories:
center shallots corn kernels Cranberry Beans zucchini kosher salt freshly ground black pepper tomatoes butter fresh basil tarragon canola oil trout lemon wedges
Viewed: 37 - Published at: 8 years agoIngredients
- 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
Method
- 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.
- 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.
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