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About the Dish

  • Lime


  • Long Grain Rice

    Long Grain Rice

  • PeachDish Salt

    PeachDish Salt

  • Red Beans

    Red Beans

  • Catfish


  • Blackening Spice

    Blackening Spice

  • Crema Mexicana

    Crema Mexicana

  • Peaches


  • Cilantro


  • Corn Tortillas

    Corn Tortillas

  • Oregano


  • Parsley



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.
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.
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.
Make the peach crema: In a small bowl, mix together the crema Mexicana, diced peaches and remaining 1/4 teaspoon PeachDish Salt.
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.
Warm corn 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!