Ingredients

Ingredients

• 2 Cod Fillets
• 6 oz Green Beans
• 4 oz Red Grapes
• 2 Garlic
• 2 Scallions
• 2 oz Fairy Tale Eggplant
• 1 Of Corn
• 1 Plum Tomato
• 3 tbsp Rice Flour
• 2 tbsp White Wine Vinegar
• 1 tbsp Sugar

Instructions

Instructions

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!