Cod with Pickled Grapes & Summer Succotash

Cod with Pickled Grapes

& Summer Succotash

Though it may seem like Sylvester the cat from Looney Tunes invented the word succotash due to his catch phrase “sufferin’ succotash,” it actually comes from the Narragansett Native American word “msíckquatash” which means boiled corn kernels. The classic American dish features seasonal vegetables like corn, beans of some kind, and often tomatoes. These delicious ingredients speak for themselves, and make an excellent side dish for a piece of fresh fish.

Cod with Pickled Grapes & Summer Succotash ingredients


  • 4 Ounces Green Beans
  • 2 Cloves Garlic
  • 2 Sprigs Tarragon
  • 1 Ear Corn
  • 1 Jersey Beefsteak Tomato
  • 1 Shallot
  • 4 Ounces Red Grapes
  • 2 Tablespoons White Wine Vinegar
  • 1 Tablespoon Sugar
  • 2 Cod Fillets
  • 1/2 Cup Rice Flour


Prepare your ingredients:

Prepare your ingredients:

Wash and dry the fresh produce. Trim the green beans and cut them into 1-inch pieces. Peel and finely chop the garlic. Pick off and roughly chop the tarragon leaves. Remove the husks and silks from the corn. Use a knife to cut the kernels off the cob. Large dice the tomato. Peel and slice the shallot.

Slice and pickle the grapes:

Slice and pickle the grapes:

Pick the grapes off the stems, then carefully slice them as thinly as possible. In a small bowl, stir together the white wine vinegar, sugar, and a pinch of salt until the sugar is almost dissolved. Add the grapes to the bowl and let stand.

Make the succotash:

Make the succotash:

In a large pan, heat some olive oil on medium-high until hot. Add the shallot and garlic and cook about 1 minute, or until softened. Stir in the corn and green beans and cook about 1 to 2 minutes, or until the green beans turn bright green. Season with salt and pepper. Add the tomato and cook 30 seconds, stirring to release some of their juices. Transfer the succotash to 2 plates.

Cook the fish:

Cook the fish:

Wipe out the pan used for the succotash. In the pan, heat a little more olive oil on high until hot. Place the rice flour in a shallow dish. Coat the cod fillets in the rice flour, tapping off any excess. Add the coated fish to the hot pan and cook 3 to 4 minutes per side, or until cooked through. Season the cooked cod with salt and pepper.

Plate your dish:

Plate your dish:

Add half the tarragon to the pickled grapes. Top each plate of succotash with a piece of cod. Spoon half the pickled grapes over each piece of fish, leaving most of the pickling liquid behind. Garnish with the remaining tarragon. Enjoy!

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