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white plate with grilled cod with corn succotash on a wooden background with lemon and sauce on the side

Rock Cod with Corn Succotash

edamame & corn succotash, mizuna, tartar sauce

STARS

Serve pan-seared cod with a colorful corn and edamame succotash, mizuna greens, and a lemon wedge.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Succotash

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced
  • 1 cup corn kernels
  • 1 cup vegetable stock
  • 1 cup edamame
  • 1 pint cherry tomatoes, halved
  • Salt and pepper to taste

Cod

  • 4 6-ounce cod fillets
  • Salt and pepper
  • 2 tablespoons olive oil, divided

Tartar Sauce

  • 1/4 cup dill pickle relish
  • 1/2 cup mayonnaise
  • 1/2 lemon, juiced
  • 2 scallions, minced
  • 2 tablespoons minced dill
  • 2 tablespoons capers, drained and minced
  • Salt and pepper to taste

Serving

  • Mizuna leaves
  • 1 lemon, sliced into wedges
Directions
1
To make the succotash, heat the oil in a large skillet. Add the onions, garlic, and both peppers and cooking until begging to soften, 3 to 4 minutes. Add the corn, stock, salt and pepper and bring to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, until flavorful and the veggies are tender. Season to taste and cool. When cooled, stir in the edamame and tomatoes.
2
Pat the cod fillets dry with paper towels and season with salt and pepper on all sides.
3
Heat a large skillet over medium-high heat with 1 tablespoon oil. When hot, gently place the fillets into the skillet and cook for 5 minutes, undisturbed. Add the remaining tablespoon (or more if you like) of oil and use a spoon to base the fish with the hot oil until they turn opaque. Immediately remove from the heat to prevent over-cooking.
4
In a small bowl, combine all of the tartar sauce ingredients.
5
Divide the succotash between plates. Top with cod fillets and mizuna for garnish and serve with tartar sauce and lemon wedges on the side.

Rock Cod with Corn Succotash

edamame & corn succotash, mizuna, tartar sauce

STARS

Serve pan-seared cod with a colorful corn and edamame succotash, mizuna greens, and a lemon wedge.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Succotash

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced
  • 1 cup corn kernels
  • 1 cup vegetable stock
  • 1 cup edamame
  • 1 pint cherry tomatoes, halved
  • Salt and pepper to taste

Cod

  • 4 6-ounce cod fillets
  • Salt and pepper
  • 2 tablespoons olive oil, divided

Tartar Sauce

  • 1/4 cup dill pickle relish
  • 1/2 cup mayonnaise
  • 1/2 lemon, juiced
  • 2 scallions, minced
  • 2 tablespoons minced dill
  • 2 tablespoons capers, drained and minced
  • Salt and pepper to taste

Serving

  • Mizuna leaves
  • 1 lemon, sliced into wedges

Directions

1
To make the succotash, heat the oil in a large skillet. Add the onions, garlic, and both peppers and cooking until begging to soften, 3 to 4 minutes. Add the corn, stock, salt and pepper and bring to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, until flavorful and the veggies are tender. Season to taste and cool. When cooled, stir in the edamame and tomatoes.
2
Pat the cod fillets dry with paper towels and season with salt and pepper on all sides.
3
Heat a large skillet over medium-high heat with 1 tablespoon oil. When hot, gently place the fillets into the skillet and cook for 5 minutes, undisturbed. Add the remaining tablespoon (or more if you like) of oil and use a spoon to base the fish with the hot oil until they turn opaque. Immediately remove from the heat to prevent over-cooking.
4
In a small bowl, combine all of the tartar sauce ingredients.
5
Divide the succotash between plates. Top with cod fillets and mizuna for garnish and serve with tartar sauce and lemon wedges on the side.