Seared Trout Over Succotash Recipes

STRIPED BASS PUTTANESCA WITH SEARED FINGERLING POTATOES

Steps:

• In a large skillet over medium heat, heat the olive oil. Add the garlic and red pepper flakes and cook until just fragrant, 1 minute. Add the anchovies, capers and olives and cook until the anchovies have begun to dissolve in the oil, about 5 minutes. Pour in the wine and the Basic Tomato Sauce and bring to a simmer. Add the fish fillets, making sure they are submerged in the sauce, and gently simmer until the fish is cooked through and the flesh is milky white and slightly flaky, about 10 minutes. Season with salt and pepper, to taste.
• Meanwhile, cut each fingerling in half lengthwise and place in a medium bowl. Toss well with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the potatoes, cut side down, and cook until well browned, about 5 minutes.
• Serve the potatoes alongside the puttanesca and garnish with basil and freshly ground black pepper.
• In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
• Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
• Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.

SPICED CABERNET

Steps:

• In a large non-reactive saucepan, combine Cabernet, 1 cup sugar, cloves, and cinnamon sticks. Cut the orange in half and juice both halves into the bowl; then add the orange halves to the pan. Heat over medium-low until steaming but not boiling. Let cook over low heat for about 30 minutes to blend flavors.
• Season with more sugar to taste, if desired. Ladle from pot into mugs, making sure not to serve any stray cloves or pieces of orange.

SHEET-PAN TROUT AND SUCCOTASH RECIPE | EPICURIOUS

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.

SUCCOTASH WITH SEARED SCALLOPS

Steps:

• Melt butter in a large skillet over medium heat. Add leek; cook until softened, 2 to 3 minutes. Add bell pepper, lima beans, and okra; cook, stirring occasionally, until tender, about 6 minutes. Add corn; cook until just tender, about 2 minutes more. Stir in chives, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover to keep warm.
• Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add scallops; cook (in batches, if necessary, to avoid crowding skillet), turning once, until golden and just translucent in centers, about 3 minutes per side. Serve scallops on top of succotash, and season with salt and pepper.

PAN-SEARED TROUT WITH ROASTED SUMMER SQUASH

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.