New Dinner Recipe: Pan-Seared Cod with Pickled Grapes & Summer Succotash

Hi Everyone!

I just got back from my trip to Italy with two of my brothers and the food was so amazing! Seriously, I had no idea how incredibly lucky they are with all of those tasty dishes! With that being said, I opted to make something a little less Italian for dinner last night! I really liked the pickled grapes as an addition to this! Definitely try this one out. Also, it was very quick and easy to prepare!

Ingredients:

2 Cod Fillets

2 Cloves Garlic

1 Bunch Chives

1 Ear Of Corn

1 Tomato

1 Shallot

3 Ounces Green Beans

2 Ounces Red Seedless Grapes

2 T White Wine Vinegar

1 T Sugar

⅓ c Rice Flour

Directions:

1. Wash and dry the fresh produce.
2. Pick the grapes off the stems and discard the stems and thinly slice the grapes.
3. Peel and mince the garlic.
4. Peel and thinly slice the shallot.
5. Remove and discard the husks and silks of the corn.
6. Cut the corn kernels off the cob and discard the cob.
7. Trim off and discard the stem ends of the green beans and cut the green beans into ½-inch pieces.
8. Core and large dice the tomato.
9. Cut the chives into ¼-inch pieces.
10. In a small bowl, combine the vinegar, sugar and a big pinch of salt.
11. Stir until thoroughly combined and the sugar has dissolved.
12. Add the sliced grapes and set aside to pickle for at least 10 minutes.
13. While the grapes pickle, in a medium pan heat 2 teaspoons of butter on medium-high until hot.
14. Add the shallot and garlic and season with salt and pepper.
15. Cook for 1 minute until softened and fragrant.
16. Stir in the corn and green beans and season with salt and pepper and cook for 5 minutes.
17. Add the tomato and cook for 2 minutes before transferring to a plate.

1. While the grapes continue to pickle, place the rice flour on a plate.
2. Pat the cod dry with paper towels and season with salt and pepper on both sides.
3. Then, thoroughly coat the cod in the rice flour.
4. In the pan, heat 2 teaspoons of butter on medium-high until hot and add the coated cod and cook 4 minutes per side.
5. Transfer to a paper towel-lined plate and immediately season with salt and pepper.
6. Divide the succotash and cooked cod between 2 plates.
7. Spoon half the pickled grapes and as much of the pickling liquid as you’d like over each cod fillet.
8. Garnish with the chives. 

Let me know what you think!

Kristin