Step 1

In a large nonstick skillet, heat the vegetable oil over medium-high heat.

Step 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.

Step 3

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.

Step 4

Remove from the skillet and serve over succotash.

Step 5

Succotash:

Step 6

2 tablespoons unsalted butter

Step 7

1 small onion, chopped

Step 8

2 tablespoons all-purpose flour

Step 9

1 cup frozen baby lima beans

Step 10

1 cup frozen red pepper slices

Step 11

1 cup frozen or canned corn kernels

Step 12

1 cup light or heavy cream

Step 13

1 teaspoon kosher salt

Step 14

Freshly ground black pepper

Step 15

1 cup chicken or vegetable stock, if needed

Step 16

1 tablespoon finely chopped fresh parsley leaves, for garnish

Step 17

Heat the butter in a large skillet over medium heat.

Step 18

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.

Step 19

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.

Step 20

Yield: 3 to 4 servings