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.
IngredientsPDF Download a PDF of this recipe
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
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.
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.
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.
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.
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!