Substitute black beans or lima beans if you can't find the cranberry beans. I had a piece of fresh salmon and used that instead of the trout! Delicious!
Cook bacon in a large skillet over medium heat until crisp. Remove from pan and crumble. Add shallots to pan; cook for 2 minutes, stirring occasionally. Add fresh corn, and cook for 3 minutes, stirring occasionally. Add beans, zucchini, 1/4 tsp. salt and 1/4 tsp. pepper and cook for 3 more minutes. Stir in the crumbled bacon, tomatoes and butter, stirring until the butter melts. Stir in the fresh basil and tarragon. Transfer mixture to a warm dish.
Return pan to medium heat. Add the oil and swirl to coat. Pat fish dry with a paper towel and sprinkle with remaining salt and pepper. Add fish to the pan, skin side down and cook for about 6 minutes or until the skin begins to crisp, taking care not to move the fillets. Turn the fish over and cook for another minute or so. Divide succotash evenly among 4 plates and top each with a fish fillet. Serve with lemon wedges if desired.
2 pieces of 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 tsp. salt
1/2 tsp. pepper
1 cup halved cherry tomatoes
1 T. butter
1/4 cup torn fresh basil
1 1/2 T. coarsely chopped fresh tarragon
2 tsp. canola oil
4 (4oz.) lake trout fillets, (or salmon)
4 lemon wedges, optional for garnish