Pan Seared Trout & Summer Succotash
Pan Seared Trout & Summer Succotash
Sarena
Rated 5.0 stars by 1 users
Category
Entree
Servings
6
Prep Time
15 minutes
Cook Time
45 minutes
Calories
160
Fresh, Incredibly Easy, And Absolutely Delicious
This Honey Mustard Pan Seared Trout recipe is perfect for summer entertaining! Whether you are out on the patio enjoying the sunshine, or gathered around the dinner table keeping out of the summer heat, this meal is a crowd pleaser and is sure to delight no matter the setting.
Why We Love It
We all want things to be easy in the kitchen. Well, there’s a time and place for complicated, but when you are entertaining guests, that’s the last thing you want. This Honey Mustard Pan Seared Trout recipe is exactly what you need for your next get together. The ease of the trout combined with the summer succotash make you look like the super entertainer that you are!
Why Rainbow Trout?
Rainbow trout is a beautifully, mild delicate fish. Sizzlefish rainbow trout is raised on an old-fashioned family farm, in a pristine setting high in the Colombian Andes. Rainbow Trout is known to be deliciously tender and flakey with a light texture that is perfectly savory.
What To Make With It
The tender flakey fillets pair incredibly well with this vibrant summer succotash. The combination of sweet and savory flavors perfectly compliment the deliciously light texture of the rainbow trout fillets. Add the crisp tender vegetables from the summer succotash in this dish and you are sure to have a pallet pleaser.
How Long Will It Take?
While the prep time for this recipe is fairly quick at 15 minutes, you will need to set aside a bit more time to cook everything. Though 45 minutes may seem like a long time, we promise that waiting just a little longer to take a bite of this delicious meal will make it all worth while.
Ingredients
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6 Rainbow Trout Fillets
½ tsp Season Salt
Pepper to taste
2 TBSP Olive Oil
2 TBSP Butter
2 TBSP Honey
2 TBSP Course Ground Mustard
Chopped Fresh Parsley
1-12 oz Frozen Lima Beans
2-3 cups Vegetable or Chicken Broth
1 Shallot, diced
2 Garlic Cloves, minced
4 cups Fresh or Frozen Corn
1 Red Pepper, diced
2 cups Cherry Tomatoes, halved
¾ tsp salt
¼ tsp black pepper
Honey Mustard Pan Seared Trout
Summer Succotash Ingredients
Directions
Trout Preparation Instructions
Pat the trout fillets dry.
Season the fillets with season salt and pepper.
Heat the oil in a non-stick skillet over medium heat.
Place the seasoned trout filets, skin side down, in the heated oil and cook for 2 minutes.
Gently flip the fillets and cook for an additional 2 minutes or until cooked through.
Remove the fillets from the pan and place on a platter.
Next, put the butter, honey and mustard in the warm pan. Melt and stir to combine.
Serve the trout with the honey mustard sauce, freshly chopped parsley and summer succotash salad.
Summer Succotash Preparation Instructions
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.
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.
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.
When the corn is cooked, add 1 cup of sliced tomatoes to the bean and corn mixture. Cook for 5 minutes.
Remove from the pan from the heat. Add the remaining cup of tomatoes. Stir in the tomatoes, salt and pepper.
Serve warm or at room temperature.
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