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 Corn 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

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


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!