Always a great time at Studio 4 on Tuesdays with Meaghan Collier and Andy Justus. This week, Andy was out, so I had the privilege of cooking with Meaghan (who’s vegetarian). Haha…I have to throw that is because I’m a carnivore and I love using meat in all I do…but…I love Meaghan!
Here’s the recipe…and check out the full video by clicking the link below…
Blackened Cod w/ Edamame Succotash
- 2 ea Cod Filet or similar white fish
- 1 tbsp Blackened Season See recipe below
- 1 tsp Butter
- 1 Ear Corn
- 1 Cup Edamame Shelled
- 1/2 ea Red Onion Diced
- 1/2 ea Red Bell Pepper Diced
- 2 Strips Applewood Smoked Bacon
- 1 Pinch Blackened Season
- 1 tsp Kosher Salt
- 1 ea Lime
Render bacon fat in saute pan.
Set bacon aside.
Add butter to bacon fat.
Season cod filet with blackened season.
Sear cod. Rest.
In same pan, toss remaining ingredients together.
Continue to saute until corn softens.
Split the edamame succotash onto center of two plates.
Top with rested cod filet.
Finish with a squeeze of lime.