Recipe courtesy of Laurie Lufkin

North Atlantic Pan Seared Cod with New England Succotash and Cranberry Vinaigrette

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 30 min
  • Yield: 5 servings
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4 slices pre-cooked bacon

1/2 cup sweetened dried cranberries

1 (15.5-ounce) can navy beans

2 cups fresh, canned or frozen corn kernels, defrosted

3 tablespoons butter

1/2 cup milk or light cream

Salt and freshly ground black pepper

Cranberry Vinaigrette:

1 cup whole berry cranberry sauce

1 tablespoon prepared horseradish

1/4 cup cranberry juice

2 tablespoons honey

1/4 cup olive oil

2 tablespoons apple cider vinegar

Salt and freshly ground black pepper


5 (6-ounce) Atlantic cod fillets, preferably from the thick head end

1/3 cup all-purpose flour

2 teaspoons salt

2 teaspoons freshly ground black pepper

2 tablespoons butter

2 tablespoons olive oil

15 grape tomatoes

8 cups baby arugula


  1. Roughly chop the bacon and dried cranberries and set aside. Drain and rinse beans and set aside. Drain the corn, if necessary.
  2. In a large nonstick skillet over medium heat, melt the butter and milk together. Add the corn, beans, chopped bacon and cranberries and stir to combine. Reduce heat to medium low and cook for 10 to 15 minutes or until most of the liquid has evaporated, stirring occasionally. Season mixture with salt and pepper, to taste. Remove from heat, loosely cover and set aside until ready to serve.
  3. While succotash is cooking, prepare the dressing. If you are very short on time, substitute store bought cranberry vinaigrette and add 1 tablespoon horseradish.
  4. In the bowl of a food processor fitted with the blade, combine all ingredients except for salt and pepper. Pulse ingredients until cranberries are roughly chopped and dressing is emulsified. Season vinaigrette with salt and pepper, to taste. Set aside until ready assemble plates.
  5. Rinse and pat fillets dry. Combine the flour and salt and pepper in a shallow dish. Coat fish on all sides with seasoned flour, shaking off the excess and set fillets aside.
  6. In a large nonstick skillet over medium-high heat, melt butter and olive oil. Heat melted mixture until hot but not browned and place the fish in the skillet, leaving space between the fillets. Cook 4 to 5 minutes on the first side and turn fillets over carefully. Continue cooking until flesh is firm and no longer opaque, about 5 more minutes. Remove fillets to a plate and set aside.
  7. While fish is cooking, slice the tomatoes in half and assemble plates. Evenly distribute arugula among 5 plates and arrange in a small mound. When fish is cooked, lean the cod fillet against the arugula and place a scant cup of succotash on the plate touching both the fish and arugula. Drizzle 2 tablespoons cranberry vinaigrette over arugula and succotash and top greens with 6 tomato halves per plate.
  8. Enjoy!