Recipe to Try: Pan Roasted North Georgia Trout with Spring Vegetable Succotash

Four Seasons Hotel Atlanta Executive Chef Michael Patria is back with another easy and healthy recipe. As Chef Patria embarks on a weight loss journey this summer, each month he’s sharing a nutritious recipe that he’s been loving lately.

Chef Michael“I really enjoy this dish because I think it’s a great way to utilize a local fish and combine it with a medley of vegetables that screams ‘fresh out of the garden.’ I enjoy adding the mustard greens because they’re beautiful and they add a wonderful pepper flavor to the dish,” says Patria.

Ingredients

1 ear of golden Florida corn, cut from the cob

4 Heirloom Cherry tomatoes halved

8 cooked fava beans

1 cipollini onion, sliced into wedges

1 chopped scallion

1/2 tablespoon picked tarragon

1 teaspoon picked thyme

2 tablespoons extra-virgin olive oil

1 teaspoon sherry vinegar

Salt and pepper to taste

One 8-ounce North Georgia trout deboned

5 sprigs of red frill mustard green

 

North Georgia TroutProcedure

Heat cast iron skillet over medium heat. Drizzle pan with olive oil.

Season trout on both sides with salt and pepper to taste. Place trout in skillet, skin-side down, and sear.

Meanwhile, in a sauté pan, heat remaining tablespoon of olive oil. Add cipollini onion and corn and sauté over medium-high heat until both vegetables begin to brown.

Remove from heat and add fava beans, tomato, fresh herbs, and scallion. Finish with sherry vinegar and season with salt and pepper to taste. Spoon succotash onto the center of the plate.

Once trout is 85 percent cooked (roughly 2-3 minutes), flip in the pan so the flesh-side is down.

Place fish over succotash. Garnish with springs of red frill mustard greens

Enjoy!

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