Though it may seem like Sylvester the Cat from Looney Tunes invented the word succotash with his catch phrase “sufferin’ succotash,” the vegetable dish actually comes from a pre-TV place.
Way pre-TV, in fact. The Narragansett Native American word “msíckquatash,” meaning boiled corn kernels, is the origin of the dish that today describes not just corn kernels (no longer boiled), which still form the base of succotash, but these days are only the start. As the dish has grown up, from colonial American tables to our frying pans, it has come to feature seasonal vegetables that grow alongside corn in the summer, like beans, zucchini, tomatoes, onions, shallots, and herbs.
Fresh-tasting, filling succotash honestly stands up pretty well as a vegetarian main course, especially if you add protein-packed beans like edamame or fava. In this recipe though, we pair the succotash with quickly sautéed cod filets, whose rich flaky texture is wonderful with every bite of succotash. To make sure the cod gets crispy and golden, we dip it in rice flour, a light coating that ensures that the cod is completely dry when it hits the pan–that creates the crisp exterior.
The last extraordinary part of this recipe? Pickled grape slices, sweet, cool, and surprising on top of the fish filet.
We’re happy to be participating in Food Network’s Summer Fest, a weekly blog tour of all the incredible produce we’ll be enjoying this summer. This week, the topic is summer corn. You can see the other bloggers’ delicious corny creations by following the links below. (Second only to this succotash, our favorite corn dish is Mexican-style corn, or elote.)