Seared Trout over Succotash - vegetable oil

Method

• 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