Trout with Green Bean Succotash
Trout with Green Bean Succotash
Gregory James
- Duration
- Prep Time
- 4Servings
Ingredients
1 cup baby lima beans, fresh or frozen (thawed, if frozen), cut into 1-inch pieces-spray
1 lb fresh green beans, cleaned and washed
2 cups fresh corn (from 2 medium cobs)
3 medium tomatoes, cored and diced
1 tbsp olive oil
1 tbsp fresh dill, chopped (¼ cup whole dill leaves)
1 tbsp fresh lemon juice
2 tsp lemon zest
¼ tsp sea salt
½ tsp ground black pepper
4 4-oz trout fillets, skin and bones removed
Olive oil cooking
Preparation
1. Bring 4 cups water to a boil in a medium saucepot. Add lima beans, cook for 3 minutes, then add green beans and cook for 7 to 8 more minutes. Add corn and cook for another 3 to 5 minutes.
2. Drain and rinse bean-corn mixture under cool water. Then toss with tomatoes in a large bowl. In a separate bowl, mix together oil, dill, lemon juice and zest, salt and pepper. Pour over vegetables and gently mix.
3. Set oven to broil on high. Place trout on baking sheet misted with cooking spray, then spray trout with cooking spray and broil for 5 to 10 minutes, until fish turns white and flakes with a fork. Serve trout with bean-corn mixture immediately.
Nutrition Information
- Serving Size: 4 oz trout and 2 cups succotash
- Calories: 375
- Carbohydrate Content: 32 g
- Cholesterol Content: 67 mg
- Fat Content: 6 g
- Fiber Content: 9 g
- Protein Content: 32 g
- Saturated Fat Content: 2 g
- Sodium Content: 301 mg
- Sugar Content: 4 g
- Monounsaturated Fat Content: 4 g
- Polyunsaturated Fat Content: 2 g
