Mottled pink cranberry beans lose their vibrant color once cooked, but no matter; their creamy texture and mild taste are the stars of the dish. You can substitute lima beans if you can't find cranberry beans.
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
How to Make It
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.
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.
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