Our first dinner date — oh, the pressure! I turned to the genius of Blue Apron, and I knew all would be well. If you haven’t tried Blue Apron, I highly suggest you do. They provide an amazing service, and their recipes are not only mouth-watering; they’re also foolproof, as you’ll see below. Trust me; I’m the fool in the kitchen.
While it took longer than I typically spend on meals, primarily because I have difficulty with timing out meal preparation, the meal itself was a hit. I especially loved the flavor the pickled grapes added. I have a feeling I will be using pickled grapes on quite a few dishes in the future. Who’d have thought?!
What You’ll Need
2 cloves garlic
1 bunch tarragon
1 ear of corn
¼ pound green beans
¼ pound red seedless grapes
2 tbsp white wine vinegar
1 tbsp sugar
2 cod fillets
½ cup rice flour
- Wash and dry the fresh produce. Peel and mince the garlic. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves. Remove the husks and silks from the corn. Cut the kernels off the cob; discard the cob. Large-dice the tomato. Peel and thinly slice the shallot. Trim off and discard the stem ends of the green beans; cut the green beans into 1-inch pieces.
- Thinly slice the grapes. In a small bowl, stir together the white wine vinegar, sugar, and a pinch of salt until the sugar is almost dissolved. Add the sliced grapes and set aside.
3.In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot and garlic and cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Stir in the corn and green beans and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the green beans have turned bright green. Add the tomato and cook, stirring occasionally, 30 seconds to 1 minute, or until just softened. Transfer the succotash to a plate and set aside. Wipe out the pan.
4.Place the rice flour in a shallow dish. Season the cod fillets with salt and pepper on both sides; thoroughly coat each in the rice flour, tapping off any excess. In the same pan used to cook the succotash, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until cooked through. Transfer the cooked fish to a paper towel-lined plate; season with salt and pepper immediately.
5. Add half the tarragon to the pickled grapes. Divide the succotash and cooked fish between 2 plates. Spoon half the pickled grapes over each piece of fish, leaving most of the pickling liquid behind. Garnish with the remaining tarragon.