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About the Dish

  • Lemon

    Lemon

  • Long Grain Rice

    Long Grain Rice

  • PeachDish Salt

    PeachDish Salt

  • Red Beans

    Red Beans

  • Catfish

    Catfish

  • Crema Mexicana

    Crema Mexicana

  • Cilantro

    Cilantro

  • Tortillas

    Tortillas

  • Parsley

    Parsley

  • Oregano

    Oregano

METHOD

1
Zest lime. In a small saucepan with a lid, combine lime zest with rice, 2 cups water and 1/4 teaspoon PeachDish Salt. Place over medium-high heat, bring to a simmer, and cook until most of the water is gone, about 8 minutes. Remove from heat, and stir in red beans, taking care to move rice from the bottom of the pan. Cover and let stand 10-15 minutes.
2
While the rice cooks, prepare your mise en place: Pick and chop cilantro leaves, and set aside separately. Pick and chop parsley and oregano leaves together. Cut lime into wedges. Halve, pit, and dice peach.
3
Cut catfish into 4 equal pieces, and season on all sides with blackening spice and 1/2 teaspoon PeachDish Salt. Set aside at room temperature.
4
Make the peach crema: In a small bowl, mix together the crema Mexicana, diced peaches and remaining 1/4 teaspoon PeachDish Salt.
5
Heat a sauté pan over medium-high heat. Add 1 tablespoon cooking oil, and swirl pan to coat bottom. When the oil begins to lightly smoke add fish, and cook 3-5 minutes without turning or moving, or until flesh is opaque most of the way through and well colored on the bottom. Flip and cook 1-2 minutes more, or until flesh is opaque all the way through and firm to the touch. Remove from pan.
6
Warm tortillas in the oven or by passing each side briefly over a stove burner. Uncover rice and beans; use a fork to fluff in cilantro. Place the fish in tortillas; top with parsley and oregano and peach crema. Serve with rice and lime wedges on the side. Enjoy!