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Pan-Seared Cod

with Pickled Grapes & Summer Succotash

Pan-Seared Cod with Pickled Grapes & Summer Succotash

Makes: 2 Servings

Calories: About 500 Per Serving

Cooking Time: 25 to 35 minutes

Succotash is a Native American dish from the Northeastern U.S. A combination of sweet corn, hearty summer beans and juicy tomato, it’s prized for its simple, delicious flavors. In our version, we’re topping the succotash with flaky, pan-seared cod fillets and a uniquely tasty delicacy: pickled grapes. Tart and sweet in equal measure, the pickled grapes make a cooling, juicy topping for the mild, tender cod. And to complete the flavor profile, we’re infusing the dish with mildly piquant chives.

Pan-Seared Cod with Pickled Grapes & Summer Succotash ingredients
On the Cutting Board
  • 2 Cloves Garlic
  • 1 Bunch Chives
  • 1 Ear Of Corn
  • 1 Tomato
  • 1 Shallot
  • 3 Ounces Green Beans
  • 2 Ounces Red Seedless Grapes
  • 2 Tablespoons White Wine Vinegar
  • 1 Tablespoon Sugar
  • 2 Cod Fillets
  • 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 and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Core and 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, combine the vinegar, sugar and a big pinch of salt. Stir until thoroughly combined and the sugar has dissolved. Add the sliced grapes. Set aside to pickle, stirring occasionally, for at least 10 minutes.

Make the succotash:
3 Make the succotash:

While the grapes pickle, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot and garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Stir in the corn and green beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are bright green. Add the tomato; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Transfer to a plate. Wipe out the pan.

Coat & cook the cod:
4 Coat & cook the cod:

While the grapes continue to pickle, place the rice flour on a plate. Pat the cod dry with paper towels; season with salt and pepper on both sides. Thoroughly coat in the rice flour (tapping off any excess). In the pan used to make the succotash, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated cod and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

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

Add half the tarragon to the bowl of pickled grapes; stir to combine. Divide the succotash and cooked cod between 2 plates. Spoon half the pickled grapes and as much of the pickling liquid as you’d like over each cod fillet. 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 and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Core and 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, combine the vinegar, sugar and a big pinch of salt. Stir until thoroughly combined and the sugar has dissolved. Add the sliced grapes. Set aside to pickle, stirring occasionally, for at least 10 minutes.

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

While the grapes pickle, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot and garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Stir in the corn and green beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are bright green. Add the tomato; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly softened. Transfer to a plate. Wipe out the pan.

4 Coat & cook the cod:

While the grapes continue to pickle, place the rice flour on a plate. Pat the cod dry with paper towels; season with salt and pepper on both sides. Thoroughly coat in the rice flour (tapping off any excess). In the pan used to make the succotash, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated cod and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Coat & cook the cod:
Finish & plate your dish:
5 Finish & plate your dish:

Add half the tarragon to the bowl of pickled grapes; stir to combine. Divide the succotash and cooked cod between 2 plates. Spoon half the pickled grapes and as much of the pickling liquid as you’d like over each cod fillet. Garnish with the remaining tarragon. Enjoy!