1) In a large nonstick skillet, heat the vegetable oil over medium-high heat.
2) Make a couple slits in the skin of the trout with a small sharp knife and season the fillets with paprika, salt, and pepper.
3) Place the fillets flesh side down in the pan and cook until browned, 3 to 4 minutes. Turn the fish and cook until the fish is opaque and flakes easily with a fork, another 2 minutes.
4) Remove from the skillet and serve over succotash.