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About the Dish

0.75 cup Long Grain Rice
1 Large Corn
2 Small Spring Onion
3 ounces Tomato
1 Small Lemon
2 teaspoons Taco Seasoning
1 teaspoon PeachDish Salt
1 Medium Catfish
2 teaspoons Butter
2 sprigs Cilantro
2 ounces Crema Mexicana
4 Small Tortillas
Per Serving
Calories 621
Total Fat 21 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 2 g
Cholesterol 110 mg
Sodium 965 mg
Total Carbohydrates 88 g
Dietary Fiber 5 g
Sugar 8 g
Protein 35 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Please read entire recipe before beginning.
While the rice cooks, prepare your mise en place: Remove the husk and silk from the corn. Place 1 ear flat on cutting board, and use a large, sharp knife to cut kernels away from cob. Turn the ear slightly and repeat, until all the kernels are cut from the cob. Place kernels in a mixing bowl, then use the back of the knife to scrape extra corn milk from the cob into cut kernels. Trim green onions and finely chop. Dice tomatoes. Halve and juice the lime. Pick and chop cilantro leaves.
To the bowl with the corn kernels, add green onions, tomato, lime juice, 1 teaspoon taco seasoning and 1/2 teaspoon PeachDish salt.
Season fish on both sides with remaining 1 teaspoon taco seasoning and 1/2 teaspoon PeachDish salt.
Rub a heavy baking pan with cooking oil. Place the fish on the pan, and bake 10-12 minutes, or until fish is opaque all the way through.
Finish rice by fluffing in butter and chopped cilantro with a fork. Warm the tortillas.
Divide fish into 4 equal pieces. Assemble tacos by placing a piece of fish, a spoonful of salsa and a dollop of crema in each warmed tortilla. Serve with rice on the side. Enjoy!