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Cod Succotash

Golden cod over summer succotash, finished with quick-pickled grapes.

Cod Succotash
Serves 2Prep 20 minCook 20 minDifficulty mediumCuisine Cajun - Southern
gluten-freedairy-freemain
Servings: 2

Ingredients

Instructions

  1. Wash and dry the fresh produce. Remove and discard any stems from the grapes; thinly slice into rounds.
  2. Medium-dice the eggplant. Peel and mince the garlic.
  3. Trim and thinly slice the scallions on an angle, separating the white bottoms from the green tops.
  4. Remove and discard the husks and silks from the corn; cut the kernels off the cob.
  5. Snap off and discard the stem ends of the green beans; cut into ~1-inch pieces.
  6. Core and small-dice the tomato.
  7. In a medium bowl, combine the white wine vinegar, sugar, and a big pinch of salt; stir until the sugar dissolves.
  8. Add the sliced grapes and toss to coat. Set aside to pickle, stirring occasionally, for at least 10 minutes.
  9. While the grapes pickle, heat 1 Tbsp olive oil in a medium (nonstick, if you have one) pan over medium-high heat until hot.
  10. Add the diced eggplant and cook, stirring occasionally, 3–5 minutes, or until lightly browned and slightly softened. Season with salt and pepper.
  11. Transfer the eggplant to a plate and wipe out the pan.
  12. In the same pan, heat 2 tsp olive oil over medium-high until hot.
  13. Add the minced garlic, white bottoms of the scallions, corn kernels, and green beans. Season with salt and pepper.
  14. Cook, stirring occasionally, 4–6 minutes, until softened and fragrant.
  15. Add the diced tomato and the cooked eggplant; season with salt and pepper. Cook, stirring occasionally, 1–2 minutes, until everything is heated through and softened to your liking.
  16. Transfer the succotash to a plate. Rinse and wipe out the pan.
  17. Place the rice flour on a plate. Pat the cod fillets dry with paper towels and season both sides with salt and pepper.
  18. Thoroughly coat the fillets in the rice flour, tapping off any excess.
  19. In the same pan, heat 2 tsp olive oil over medium-high until hot. Add the coated fillets and cook 3–5 minutes on the first side, or until golden brown.
  20. Flip and cook 2–3 minutes more, or until cooked through and opaque. (Timing will vary with fillet thickness.)
  21. Transfer to a paper-towel-lined plate and immediately season with a little more salt and pepper.
  22. Divide the succotash between two plates and top each with a cooked cod fillet.
  23. Garnish the succotash with the green tops of the scallions. Top the fillets with the pickled grapes and as much pickling liquid as you like. Serve and enjoy!

Notes