A friend of mine gave me a trial week of Blue Apron a few weeks ago, and it couldn’t have come at a better time. I had been swamped with work and a custom cupcake order (not to mention taking care of my energetic two-year-old), so I didn’t have much downtime for menu planning and shopping.
I decided to make the seafood dish first. I hadn’t ever cooked with cod before, and I’m not usually a fan of tarragon, but this recipe totally won me over!
Cod fillets are seasoned tossed in rice flour and served over a colorful assortment of veggies. They’re topped with tangy, tarragon-studded pickled grapes for a sweet-and-sour punch.
The cod was beautifully flaky, and the succotash was hearty and filling. I loved the pickled grape topping, but then again, I don’t often meet a pickle I didn’t love.
I love that this took the work of menu planning and prep away from me for the week, and this is a meal I’ll definitely be making again and again. My only note if you’re going to make this at home without using the Blue Apron service is that “1 bunch” of herbs isn’t like 1 bunch from the grocery store. It’s probably 1-2 tablespoons.
I’ve ordered a few more weeks of Blue Apron since, and love it so much that I sent a gift week to my brother and his wife as a housewarming gift. They were thrilled! The customer service was awesome, too, which always scores big points in my book.
Cod with Pickled Grapes & Summer Succotash
Makes: 2 Servings
Calories: About 500 Per Serving
2 Cloves Garlic
1 Bunch Tarragon
1 Ear Of Corn
1/4 Pound Green Beans
1/4 Pound Red Seedless Grapes
2 Tablespoons White Wine Vinegar
1 Tablespoon Sugar
2 Cod Fillets
1/2 Cup Rice Flour
1 Prepare the ingredients:
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.
2 Pickle the grapes:
Pick the grapes off the stems; discard the stems and 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 Make the succotash:
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 Cook the fish:
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 Finish & plate your dish:
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. Enjoy!
Big Flavors Rating: 5 Stars