SHEET-PAN TROUT AND SUCCOTASH RECIPE | EPICURIOUS
Make succotash by steaming a mixture of corn, green beans, and tomato in a foil pouch alongside butterflied trout for an easy Southern-inspired sheet-pan dinner.
Provided by Anna Stockwell
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Arrange a rack in top third of oven; preheat to 450°F. Line an 18x13" rimmed baking sheet with foil. Lay trout open like a book, skin side down and alternating head-to-tail next to each other on one half of pan. Sprinkle flesh with Old Bay, then dot with half of butter. Arrange lemon slices over.
- Drape a long (about 30") piece of foil crosswise over other half of pan. Toss together corn, green beans, tomato, salt, and remaining butter on foil. Fold edges up and over to create packet; pinch edges closed.
- Roast until trout is opaque and cooked through, about 10 minutes. You want to check the thickest part of the flesh-if you need to lift a lemon to look at it, do so, and continue roasting until it's totally opaque.
- While fish is cooking, whisk mayonnaise, lemon juice, and pepper in a small bowl until smooth.
- Divide trout and succotash among plates. Serve with mayonnaise sauce alongside.
SEARED SCALLOPS WITH CREAMY SUMMER SUCCOTASH
Tender scallops and sweet corn are a classic combination, but we upped the ante by making a creamy summer succotash. Along with freshly shucked corn, we added haricots verts, bell pepper, cherry tomatoes and basil -- seasonal ingredients that are available fresh all summer long.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally with a wooden spoon, until well browned and crisp, about 5 minutes. Transfer to a paper-towel lined plate. Discard all but 1 tablespoon of the fat in the pan.
- Return the skillet to medium-high heat. Add the red onion and cook, stirring often, until just tender, about 2 minutes. Add the corn and garlic and cook, stirring often, until the corn is crisp-tender, about 2 minutes. Remove from the heat.
- Combine 1/2 cup of the corn mixture with the heavy cream in a blender. Blend until smooth and reserve.
- Add 1 more tablespoon of the oil to the skillet with the remaining corn mixture and turn the heat to medium-high. Add the haricots verts and bell pepper and cook, stirring often, until the haricots verts are bright green and crisp tender, about 2 minutes. Stir in the cherry tomatoes, reserved corn puree and pancetta. Cook until the mixture is bubbling and warmed through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of black pepper. Set aside and keep warm over low heat.
- Heat the remaining 2 tablespoons oil in a large skillet over high heat. Pat the scallops dry with paper towels and season both sides generously with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and sear until just cooked through, about 1 minute more.
- Stir half the torn basil into the corn mixture, then spoon the succotash onto plates. Top with the seared scallops and serve with more torn basil on top.
PAN-SEARED TROUT WITH ROASTED SUMMER SQUASH
In this recipe, I'm going to gently sear freshwater trout. A lot of people are afraid of overcooking fish, but I'll show you an easy trick to pan-searing a fillet to perfection.
Provided by Seamus Mullen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Cut about ½ of the squash into organically shaped, 1 inch chunks. Add to a large mixing bowl. Cut the cherry tomatoes in half and add to the bowl. Quarter and cut the shallots into quarters, peel into petals, and add to the bowl. Roughly tear and add the red chile to the bowl.Season the vegetables with salt and pepper. Add the fresh lemon zest and half of the juice from 1 lemon. Drizzle half of the olive oil over the vegetables. Splash the white wine over the vegetables. Finish by scattering the fresh herbs over the vegetable mixture, reserving a few leaves of each herb for garnish.Gently mix the vegetables and spread them out on a rimmed baking tray. Slide the tray into the preheated oven. Roast for about 8 minutes, to start.
- While the vegetables are roasting, prepare the trout fillets. If you're using whole butterflied trout, remove the head and tail. Trim the inner belly and cut the fish into two fillets. Season the trout fillets with salt on both sides, and pepper on the flesh side only. Drizzle some of the remaining olive oil on the skin.
- Heat a heavy duty skillet over medium-high heat. Drizzle in a little olive oil. To prepare the salad for the fish, trim the remaining squash and shave into very thin slices, preferably on a Japanese mandolin. Season the squash ribbons with salt, lemon and a little drizzle of olive oil.Once the pan is hot, gently lay the trout fillets skin side down in the pan. Gently press the skin into the pan, to get an even sear on the fish. After the fish has begun to turn opaque on the sides and the skin has released from the pan, the fish is ready to go into the oven. Remove the vegetables from the oven, and lay the fillets, flesh side down, over the top. Return the tray to the oven, to roast for a few more minutes. The squash should be bright in color and barely cooked, with a bit of toothiness.
- Remove the tray from the oven and divide the cooked vegetables evenly among 2 warm plates. Place a fillet atop each bed of vegetables and scatter each plate with a few squash ribbons, extra torn herbs and a drizzle of olive oil. Serve immediately.
PAN-SEARED SALMON WITH SUMMER SUCCOTASH
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the sauce: In a medium bowl whisk together the creme fraiche, mustard, lemon zest, lemon juice and salt. Cover with plastic wrap and set aside.
- For the salmon: Sprinkle the salmon fillets on all sides with the salt. Heat the olive oil in a large oven-proof skillet over medium-high heat. With tongs, gently place the salmon, flesh-side down, in the pan. Allow the salmon to cook, undisturbed, for 3 minutes to form a golden crust. Using a spatula, gently flip each fillet. Transfer the pan to the oven for an additional 5 minutes. Remove from the oven and cover with foil to keep warm.
- For the succotash: Heat the olive oil in a medium skillet over medium-high heat. Add the red peppers and shallots and cook for 4 minutes, stirring often with a wooden spoon. Add the corn, edamame and salt and cook for another 3 minutes. Remove the pan from the heat and stir in the kale, basil and lemon juice.
- To serve: Spread 2 tablespoons of the sauce in a circle on each serving plate. Top with 1/2 cup of the succotash, and a salmon fillet. Serve with sauce on the side if desired.
More about "seared trout over succotash recipes"
PAN SEARED TROUT & SUMMER SUCCOTASH – SIZZLEFISH
Web Aug 30, 2019 Pan Seared Trout & Summer Succotash – Sizzlefish So fresh, incredibly easy and absolutely delicious, this Honey Mustard Pan …
From sizzlefish.com
Servings 6Estimated Reading Time 7 minsCategory <P>Entree</P>Total Time 1 hr
From sizzlefish.com
Servings 6Estimated Reading Time 7 minsCategory <P>Entree</P>Total Time 1 hr
SEARED TROUT OVER SUCCOTASH : RECIPES - COOKING CHANNEL
Web Aug 8, 2011 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 …
From cookingchanneltv.com
Servings 2Total Time 45 minsCategory Main-DishCalories 990 per serving
From cookingchanneltv.com
Servings 2Total Time 45 minsCategory Main-DishCalories 990 per serving
EASY SUCCOTASH – A COUPLE COOKS
Web Aug 17, 2021 Instructions. Heat the olive oil in a large skillet over medium high heat. Add the onion and cook for 2 minutes, until translucent. Add the corn, beans, red pepper, tomatoes, garlic powder, smoked paprika, dried …
From acouplecooks.com
From acouplecooks.com
BEST-EVER SUCCOTASH RECIPE - SOUTHERN LIVING
Web Apr 27, 2023 Here's how to make it: Step 1: Cook the lima beans. Simmer fresh or frozen lima beans until just tender, then drain. Step 2: Fry the bacon. While the beans simmer, cook bacon strips until crisp-tender …
From southernliving.com
From southernliving.com
EASY PAN SEARED TROUT RECIPE | THE MEDITERRANEAN DISH
Web Mar 3, 2020 Print Comment Suzy Karadsheh Published: Mar 3, 2020 Updated: May 7, 2021 This post may contain affiliate links. For the ultimate fish fry, try this easy, flavor-packed trout recipe! Trout fillet coated in …
From themediterraneandish.com
From themediterraneandish.com
SEARED TROUT OVER SUCCOTASH | RECIPE | FOOD NETWORK RECIPES
Web Ingredients Seafood 2 Trout, large boneless skin on fillets Baking & Spices 1 Kosher salt …
From pinterest.com
From pinterest.com
PAN-SEARED TROUT WITH ITALIAN-STYLE SALSA RECIPE - SOUTHERN LIVING
Web Feb 15, 2022 Directions. Sprinkle fillets with salt and pepper. Cook 3 fillets in 2 Tbsp. …
From southernliving.com
From southernliving.com
SEARED RED SNAPPER WITH SUMMER SUCCOTASH RECIPE - TODAY
Web Jun 4, 2020 1. Add bulgur to a pot with 1½ cups of water. Season with salt and bring to …
From today.com
From today.com
GEORGIA RAINBOW TROUT WITH BUTTER BEAN SUCCOTASH RECIPE | EMERIL ...
Web Directions. In a large skillet heat 2 tablespoons of the butter and add the onion. Cook until …
From cookingchanneltv.com
From cookingchanneltv.com
SEARED TROUT OVER SUCCOTASH : RECIPES : COOKING CHANNEL RECIPE ...
Web Cooking Channel serves up this Seared Trout over Succotash recipe from Dave …
From cookingchanneltv.cel30.sni.foodnetwork.com
From cookingchanneltv.cel30.sni.foodnetwork.com
PAN-SEARED SALMON WITH SUCCOTASH | DUDE THAT COOKZ
Web Jan 10, 2018 Instructions. For the Succotash: Pre-heat cooking pan to medium heat. …
From dudethatcookz.com
From dudethatcookz.com
CRISPY PAN-SEARED TROUT RECIPE - HAMILTON'S FISH FARM
Web Feb 15, 2021 Use a spoon to baste trout with melted butter and olive oil and continue to …
From hamiltonsfishfarm.com
From hamiltonsfishfarm.com
CRISPY-SKINNED SEARED TROUT FILLETS WITH LEMON - KITCHN
Web Jan 15, 2022 Follow published Jan 15, 2022 Here's how to cook perfectly seared trout …
From thekitchn.com
From thekitchn.com
SEARED TROUT OVER SUCCOTASH RECIPE | FOOD NETWORK UK
Web 1) In a large nonstick skillet, heat the vegetable oil over medium-high heat. 2) Make a …
From foodnetwork.co.uk
From foodnetwork.co.uk
BEST PAN-SEARED SALMON WITH SUMMER SUCCOTASH RECIPES - FOOD …
Web Apr 12, 2016 Step 1. Preheat the oven to 350ºF. Step 2. In a medium bowl whisk …
From foodnetwork.ca
From foodnetwork.ca
SEARED TROUT OVER SUCCOTASH | PUNCHFORK
Web Seared Trout Over Succotash, a gluten free recipe from Food Network. 45 mins · 5 …
From punchfork.com
From punchfork.com
10 BEST SEA TROUT RECIPES | YUMMLY
Web Jul 6, 2023 sea trout, black pepper, lemon, olive oil, lemon, fresh dill and 2 more Sea …
From yummly.com
From yummly.com
SEARED TROUT OVER SUCCOTASH – RECIPES NETWORK
Web Step 1 In a large nonstick skillet, heat the vegetable oil over medium-high heat. Step 2 …
From recipenet.org
From recipenet.org
You'll also love