Pan-Seared Lake Trout with Bacon and Cranberry Bean Succotash

By á-29965

Ingredients

• 2 center-cut bacon slices $
• 1/2 cup thinly sliced shallots
• 2 cups fresh corn kernels $
• 1 cup shelled fresh cranberry beans
• 1 cup finely diced zucchini $
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup halved cherry tomatoes $
• 1 tablespoon butter $
• 1/4 cup torn fresh basil
• 1 1/2 tablespoons coarsely chopped fresh tarragon
• 2 teaspoons canola oil
• 4 (4-ounce) lake trout fillets
• 4 lemon wedges

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon; crumble. Add shallots to pan; cook 2 minutes, stirring occasionally. Add corn; cook 3 minutes, stirring occasionally. Add beans, zucchini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes. Stir in bacon, tomatoes, and butter, stirring until butter melts. Transfer mixture to a dish; stir in basil and tarragon.

2. Return pan to medium heat. Add oil; swirl to coat. Pat fish dry with a paper towel; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add fish to pan, skin side down; cook 6 minutes or until skin begins to crisp, taking care not to move fillets. Turn fish over, and cook 1 minute. Divide succotash evenly among 4 plates; top each with 1 fillet. Serve with lemon wedges.

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon; crumble. Add shallots to pan; cook 2 minutes, stirring occasionally. Add corn; cook 3 minutes, stirring occasionally. Add beans, zucchini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes. Stir in bacon, tomatoes, and butter, stirring until butter melts. Transfer mixture to a dish; stir in basil and tarragon.

2. Return pan to medium heat. Add oil; swirl to coat. Pat fish dry with a paper towel; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add fish to pan, skin side down; cook 6 minutes or until skin begins to crisp, taking care not to move fillets. Turn fish over, and cook 1 minute. Divide succotash evenly among 4 plates; top each with 1 fillet. Serve with lemon wedges.