From: Chef Matt Greco, The Restaurant at Wente Vineyards, Livermore, CA. Yield: 1 serving.

5 ears of corn (cut off the cob)
1 head of fennel, diced
½ onion, diced
3 tsp. fennel seed, ground
3 tsp. smoked paprika
4 Tbsp. white wine (Wente Vineyards Morning Fog Chardonnay works well with this recipe)

Puree:
¼ cup olive oil
¼ cup water
¾ cup cooked succotash

Cod:
5 oz. cod
to taste, salt and pepper
to coat, olive oil
for garnish, basil

Bloom out the fennel seed and smoked paprika in olive oil Add onion and fennel and simmer for 2 minutes. Add the corn and white wine and simmer for an additional 2 minutes.

Take out ¾ cup of cooked succotash and puree it in a blender with the olive oil and water. Fold mixture back into the cooked succotash. Season with salt as you go.

For the cod, heat grill to approximately 500°. Make sure grill is clean and oiled before placing fish on it. Cook fish on both sides until it feels firm all the way through.
 
Place fish on top of succotash and garnish with chopped basil. Serve.