This Kitchen Diaries post features a tasty Blue Apron dish: Seared Cod and Summer Succotash with Fairy Tale Eggplant and Pickled Grapes. For a girl whose only frame of reference around succotash was from a cartoon’s catchphrase, this recipe placed me in welcomed uncharted territory. I’m glad I mixed it up, because this meal was a real treat.
2 Cod Fillets
6 Ounces Green Beans
4 Ounces Red Grapes
2 Cloves Garlic
2 Ounces Fairy Tale Eggplant
1 Ear of Corn
1 Plum Tomato
3 Tablespoons Rice Flour
2 Tablespoons White Wine Vinegar
1 Tablespoon Sugar
See more of this goodness after the jump!
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.
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.
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.
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.
Coat and 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.
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!
Yo! The flavors in this dish are through the roof. That succotash tho! The colors just pop, as does the taste. Confession: I like to pretend like I’m a judge on “Chopped” on the Food Network, and try to get a fork-full of every ingredient in one bite. Don’t pretend like you haven’t done the same! Well, when I did that little ritual, I discovered that the tanginess of the pickled grapes pairs nicely with the savory seared cod. Also, I rarely eat eggplant and when I do, it’s usually smothered in cheese, a la Eggplant Parmesan, but guess what. Eggplant tastes just as good naked. Plus, I felt so accomplished for making something as complex-sounding as a succotash. I can also say that I’ve tried my hand at pickling! Sounds involved, but this simple process made it accessible. I think I’ll give it a try with other veggies — maybe even strawberries for a tangy salad, if I’m really going for it.
Get more recipes and read through my previous Kitchen Diaries here.