Step 1

Pat the trout fillets dry.

Step 2

Season the fillets with season salt and pepper.

Step 3

Heat the oil in a non-stick skillet over medium heat.

Step 4

Place the seasoned trout filets, skin side down, in the heated oil and cook for 2 minutes.

Step 5

Gently flip the fillets and cook for an additional 2 minutes or until cooked through.

Step 6

Remove the fillets from the pan and place on a platter.

Step 7

Next, put the butter, honey and mustard in the warm pan. Melt and stir to combine.

Step 8

Serve the trout with the honey mustard sauce, freshly chopped parsley and summer succotash salad.

Step 9

In a large high sided skillet, place the lima beans and 2 cups of broth. Bring to a boil, lower heat and simmer for 25 minutes or until just tender.

Step 10

Next add the shallot and garlic to the beans. If needed, add more broth, ¼ cup at a time; just enough to have liquid to cook the vegetable in, not fully covered. Cook for 10 minutes or until the shallots are tender and opaque.

Step 11

At this point, add the corn and peppers. If you need a little extra broth, add ¼ cup at a time. Cook for about 10 minutes or until the corn is crisp, but cooked.

Step 12

When the corn is cooked, add 1 cup of sliced tomatoes to the bean and corn mixture. Cook for 5 minutes.

Step 13

Remove from the pan from the heat. Add the remaining cup of tomatoes. Stir in the tomatoes, salt and pepper.

Step 14

Serve warm or at room temperature.