Pan-Seared Cod & Pickled Grapes

Wash and dry the fresh produce. Thinly slice the grapes into rounds. Peel and thinly slice the shallot. Peel and mince the garlic. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Snap off and discard the stem ends of the beans; cut the beans into 2-inch pieces. Halve the tomatoes; place in a bowl and season with salt. Cut the chives into 2-inch pieces.

In a small bowl, combine the vinegar, sugar and a big pinch of salt. Stir until thoroughly combined and the sugar has dissolved. Stir in the grapes. Set aside to pickle, stirring occasionally, for at least 10 minutes.

While the grapes pickle, in a large pan (nonstick, if you have one), heat 1 tablespoon 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. Add the corn and beans; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the softened. Add ¼ cup of water; cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off. Add the tomatoes and butter; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes are slightly softened. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Place the rice flour on a plate. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fillets in the rice flour (tapping off any excess). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fillets 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.

Divide the succotash and cooked cod fillets between 4 plates. Top the cod with the pickled grapes and as much of the pickling liquid as you'd like. Garnish with the chives. Enjoy!