Go Back

Seared Trout over Succotash

This recipe focuses on searing boneless trout fillets to achieve a perfectly crispy skin and tender flesh. Seasoned with paprika, salt, and pepper, the trout is quickly cooked in vegetable oil and served atop a vibrant succotash, offering a light yet satisfying meal.
Print Recipe Pin Recipe
Total Time 45 minutes
Servings: 2 people
Course: lunch/dinner
Cuisine: American
Calories: 1980.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 tablespoons vegetable oil
  • 2 large boneless trout fillets skin on
  • 1/2 teaspoon paprika
  • Kosher salt and freshly ground black pepper
  • Succotash recipe follows

Equipment

  • 1 Large Cast-Iron Skillet For even heat distribution and excellent searing.
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Fish Spatula Thin, flexible spatula ideal for delicate fish.
  • 1 Small Bowls/Ramekins For mise en place of seasonings.

Method
 

  1. Pat the trout fillets thoroughly dry with paper towels; this is crucial for achieving crispy skin.
  2. Season both sides of the trout fillets generously with kosher salt, freshly ground black pepper, and paprika.
  3. Heat the vegetable oil in a large skillet, preferably cast iron, over medium-high heat until shimmering.
  4. Carefully place the trout fillets, skin-side down, into the hot skillet. Do not overcrowd the pan; cook in batches if necessary.
  5. Sear the trout for 3-5 minutes on the skin side, pressing gently with a spatula to ensure full contact with the pan, until the skin is golden brown and crispy.
  6. Flip the fillets and cook on the flesh side for another 1-2 minutes, or until the fish is cooked through and flakes easily with a fork.
  7. Remove the trout from the skillet and let it rest for a minute or two on a clean plate.
  8. While the trout rests, quickly prepare or warm your succotash according to its recipe (if not already done).
  9. To serve, place a generous portion of warm succotash onto serving plates.
  10. Carefully place a seared trout fillet on top of the succotash and serve immediately.

Notes

Ensure trout fillets are thoroughly patted dry before seasoning; moisture is the enemy of crispy skin. Sear the trout skin-side down first for at least 3-4 minutes until deeply golden and crisp, which also helps prevent the fish from curling. Avoid overcooking; trout cooks quickly. A perfectly cooked fillet will flake easily but still be moist inside. For an extra flavor boost, a squeeze of fresh lemon juice or a sprinkle of fresh dill or parsley just before serving will brighten the dish. Keep the succotash warm and serve immediately to maintain optimal temperature and texture.