Seared Cod & Summer Succotash

with Fairy Tale Eggplant & Pickled Grapes

40 MIN

2 Servings

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From the Test Kitchen

Creamy and petite (not to mention gorgeous), fairy tale eggplant shines in bountiful vegetable medleys—like our succotash, an irresistible dish with Native American roots. The varied tastes and textures of this succotash are a perfect match for mild, flaky cod. To top it all off, we’re quickly “pickling” grapes with a bit of sugar and vinegar, an easy technique for enhancing the fruit’s sweet, tart flavor.

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Nutrition

PER SERVING
Calories

525 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients: 

Wash and dry the fresh produce. Remove and discard any stems from the grapes; thinly slice into rounds. Medium dice the eggplant. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Snap off and discard the stem ends of the green beans; cut into ½-inch pieces. Core and small dice the tomato.

2 Pickle the grapes: 

In a medium bowl, combine the vinegar, sugar and a big pinch of salt; stir until the sugar has dissolved. Add the grapes and stir to coat. Set aside to pickle, stirring occasionally, for at least 10 minutes.

3 Cook the eggplant: 

While the grapes pickle, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the eggplant and cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened; season with salt and pepper. Transfer to a plate. Wipe out the pan.

4 Make the succotash: 

While the grapes continue to pickle, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, white bottoms of the scallions, corn and green beans; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add the tomato and cooked eggplant; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened; season with salt and pepper to taste. Transfer to a plate. Rinse and wipe out the pan.

5 Coat & cook the cod: 

Place the 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 flour (tapping off any excess). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets and cook 3 to 5 minutes on the first side, or until golden brown. Flip and cook 2 to 3 minutes, or until cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

6 Plate your dish: 

Divide the succotash and cooked cod fillets between 2 dishes. Garnish with the green tops of the scallions. Top the fillets with the pickled grapes and as much of the pickling liquid as you’d like. Enjoy!