Kitchen Diaries: Seared Cod and Summer Succotash With Fairy Tale Eggplant and Pickled Grapes

August 25, 2016

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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.

Ingredients:
2 Cod Fillets
6 Ounces Green Beans
4 Ounces Red Grapes
2 Cloves Garlic
2 Scallions
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.

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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.

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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!

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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.

ashley ♥ adores

2 Comments

  • Reply Sue MacGregor August 31, 2016 at 1:40 pm

    Love the pictures and recipe! Where do you buy fairy eggplants? Im in the Vancouver area too.

    • Reply ashley ♥ adores September 3, 2016 at 9:23 pm

      Thanks, Sue! Admittedly, I’ve never come across fairy tale eggplants at my local grocer. This was one of the Blue Apron recipes I received, with the ingredients shipped to me. Perhaps the farmers market might be a good starting point. Wish I could be of more help!

      XO,
      Ashley

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