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Pan-Seared Trout Three Bean Succotash

  • Author: Culinary Concepts AB
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour

Ingredients

Scale

1 ea trout (sub tofu) 

1 ea lemon (zest + juice) 

2 cloves garlic (crushed)

1 shallot (sliced)  

2 tbsp olive oil 

3 tbsp butter (optional) 

¼ cup white beans 

¼ cup black-eyed peas

¼ cup lima beans

Note from Chef: If you are using fresh beans or peas, I recommend soaking them overnight for best results otherwise I would recommend either canned or frozen.  Please note: this recipe is designed around the beans being cooked ahead of time. 

3 pieces of bacon (medium diced) 

½ ea onion (small dice) 

2 cloves garlic (minced) 

½ cup corn kernels 

¼ cup heavy cream 

3 tbsp butter

corn starch (optional)

Instructions

Phase 1 Beans

  • Using a medium-size pot, place it on the stove on medium and allow it to pre-heat.
  • Add bacon. Allow bacon to cookout until crispy (5-8 minutes) 
  • Add the corn and allow to slightly roast until the color starts to change slightly (3-4 minutes) 
  • Add onions, allow to cook out until soft
  • Add garlic, allow to cook out until soft
  • Add beans, cream, and stock. Mix well. 
  • Season with salt and pepper
  • Add vegetable stock and allow to braise for 20-30 minutes
  • Finish with butter (optional
  • Serve 

Phase 2 Fish 

  • Using a medium sauté pan, add olive oil and pre-heat
  • Add fish, skin side down
  • Allow fish to cook until skin is crispy 6-10 minutes (depending on your stove) 
  • Add your garlic, shallots, and butter to the pan
  • Baste!!!! 1 tbsp at a time add your butter.  Once it starts to brown in the pan, add another tbsp until all 3 tbsp have been incorporated
  • Once all butter has been added, turn off the stove and flip over fish
  • Allow fish to sit in the pan for 3 minutes 
  • Before serving, finish with salt, pepper, and lemon (zest+juice)