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Cod with Pickled Grapes

& Summer Succotash

Cod with Pickled Grapes & Summer Succotash

Makes: 2 Servings

Calories: About 500 Per Serving

Succotash, a Northeastern seasonal favorite, is steeped in tradition. Originally a Native American dish from the land that is present-day Rhode Island, the Narragansett tribe named it sohquttahhash (meaning “cooked corn kernels”). The versions that evolved from it still feature corn, but also use other late summer vegetables, including tender green beans and bright tomatoes.

Tips & Techniques

Rice Flour

This ingredient is exactly what it sounds like: finely milled rice. Most often, we're coating fish or tofu with it, then quickly searing the coated ingredient in a hot pan. Coating the meat or protein in rice flour (a technique called dredging) does a lot for the cooking process as well as the finished dish. The flour absorbs some of the surface moisture, so it doesn’t spatter as much when being cooked. Even better, the rice flour will crisp up into a thin crust, a golden brown layer of delicious toasted rice (if you’ve ever had genmaicha tea, you know how tasty toasted rice is). It’s a simple technique you can use to give all kinds of dishes a special, gourmet twist.

Cod with Pickled Grapes & Summer Succotash ingredients
On the Cutting Board
  • 2 Cloves Garlic
  • 1 Bunch Tarragon
  • 1 Ear Of Corn
  • 1 Tomato
  • 1 Shallot
  • ¼ Pound Green Beans
  • ¼ Pound Red Seedless Grapes
  • 2 Tablespoons White Wine Vinegar
  • 1 Tablespoon Sugar
  • 2 Cod Fillets
  • ½ Cup Rice Flour
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves. Remove the husks and silks from the corn. Cut the kernels off the cob; discard the cob. Large dice the tomato. Peel and thinly slice the shallot. Trim off and discard the stem ends of the green beans; cut the green beans into 1-inch pieces.

Pickle the grapes:
2 Pickle the grapes:

Pick the grapes off the stems; discard the stems and thinly slice the grapes. In a small bowl, stir together the white wine vinegar, sugar, and a pinch of salt until the sugar is almost dissolved. Add the sliced grapes and set aside.

Make the succotash:
3 Make the succotash:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot and garlic and cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Stir in the corn and green beans and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the green beans have turned bright green. Add the tomato and cook, stirring occasionally, 30 seconds to 1 minute, or until just softened. Transfer the succotash to a plate and set aside. Wipe out the pan.

Cook the fish:
4 Cook the fish:

Place the rice flour in a shallow dish. Season the cod fillets with salt and pepper on both sides; thoroughly coat each in the rice flour, tapping off any excess. In the same pan used to cook the succotash, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until cooked through. Transfer the cooked fish to a paper towel-lined plate; season with salt and pepper immediately.

Finish & plate your dish:
5 Finish & plate your dish:

Add half the tarragon to the pickled grapes. Divide the succotash and cooked fish between 2 plates. Spoon half the pickled grapes over each piece of fish, leaving most of the pickling liquid behind. Garnish with the remaining tarragon. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves. Remove the husks and silks from the corn. Cut the kernels off the cob; discard the cob. Large dice the tomato. Peel and thinly slice the shallot. Trim off and discard the stem ends of the green beans; cut the green beans into 1-inch pieces.

2 Pickle the grapes:

Pick the grapes off the stems; discard the stems and thinly slice the grapes. In a small bowl, stir together the white wine vinegar, sugar, and a pinch of salt until the sugar is almost dissolved. Add the sliced grapes and set aside.

Pickle the grapes:
Make the succotash:
3 Make the succotash:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot and garlic and cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Stir in the corn and green beans and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the green beans have turned bright green. Add the tomato and cook, stirring occasionally, 30 seconds to 1 minute, or until just softened. Transfer the succotash to a plate and set aside. Wipe out the pan.

4 Cook the fish:

Place the rice flour in a shallow dish. Season the cod fillets with salt and pepper on both sides; thoroughly coat each in the rice flour, tapping off any excess. In the same pan used to cook the succotash, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until cooked through. Transfer the cooked fish to a paper towel-lined plate; season with salt and pepper immediately.

Cook the fish:
Finish & plate your dish:
5 Finish & plate your dish:

Add half the tarragon to the pickled grapes. Divide the succotash and cooked fish between 2 plates. Spoon half the pickled grapes over each piece of fish, leaving most of the pickling liquid behind. Garnish with the remaining tarragon. Enjoy!