|2 servings||calories per servings 410||protein serving 26 g||carbs per serving 48 g||total fat per serving 14 g|
Firm and flaky, wild-caught cod teams up with a simple succotash of summer field peas and sweet corn. Buttery tomato gravy is spooned over it all, adding rich, tangy flavor. Ready in about half an hour, this unassuming dish boasts the Southern charm of the dinner party, but can be enjoyed just as well on a casual weeknight in.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||48 g|
|Dietary Fiber||8 g|
In a small sauce pan over medium-high heat, cover field peas with water. Bring to a boil, reduce heat, and simmer until just tender, about 12 minutes. Drain and set aside.
Prepare your mise en place: Finely chop 1/2 of the onion (reserve remaining half for another use). Cut kernels from the corn cobs into a bowl. Using a spoon, scrape the milky liquid from the cobs into the bowl. Halve tomato crosswise. Working over a bowl,hold the cut side of each half against a grater and grate the tomato; discard the tomato skin. Halve cod crosswise. Pick and chop thyme.
Make the succotash: Heat 1 teaspoon cooking oil in a small saucepan over medium heat. Stir in onion and 1/4 teaspoon PeachDish Salt. Cover and cook 3 minutes, stirring occasionally. Stir in corn, field peas, thyme (reserving some for garnish) and 1 tablespoon water. Cover and cook, stirring occasionally, until corn is tender, about 4 minutes. Remove from the heat and set aside, leaving the pan covered.
Season cod on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper. Heat remaining 1 teaspoon cooking oil in a skillet over medium-high heat until sizzling. Add cod and cook without disturbing, 3 minutes. Flip and continue cooking until opaque in the center, about 3 minutes more. Remove the pan from the heat, transfer cod to serving plates, and cover with foil to keep warm.
Whisk tomato paste and 1/4 teaspoon PeachDish Salt into tomato pulp.
Melt butter in the skillet over medium heat until sizzling. Sprinkle flour over butter, and whisk until smooth. Pour in tomato mixture; cook while whisking until thickened, about 2 minutes. Season to taste with PeachDish Salt, black pepper and hot sauce.
Spoon succotash onto cod. Spoon gravy over the top, sprinkle with remaining thyme, and serve at once.
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...