Pan-Seared Cod & Pickled Grapes with Summer Bean Succotash

Pan-Seared Cod & Pickled Grapes

with Summer Bean Succotash

Group Created with Sketch. 45 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving

Pickled grapes are an exceptional, gourmet way to brighten up a summer dish. Here, we’re thinly slicing juicy red grapes and soaking them in a simple mixture of champagne vinegar, sugar and salt. They soak up plenty of tangy-sweet flavor in the time it takes to sear our cod and make a seasonal succotash—a traditional vegetable medley with Native American roots—featuring snappy beans, plump cherry tomatoes and sweet corn. (Depending on what’s best at the farms near you, your beans may be green or purple!)

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

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.

Pickle the grapes:
2 Pickle 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. Stir in the 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 (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.

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

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.

Plate your dish:
5 Plate your dish:

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!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

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.

2 Pickle 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. Stir in the 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 (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.

4 Coat & cook the cod:

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.

Coat & cook the cod:
Plate your dish:
5 Plate your dish:

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!