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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

  • Peach Preserves

    Peach Preserves

  • Cilantro

    Cilantro

  • Butter

    Butter

  • Tortillas

    Tortillas

  • Parsley

    Parsley

  • Oregano

    Oregano

METHOD

1
Please read the entire recipe before beginning.
2
Zest lime. In a small saucepan with a lid, combine lime zest with rice, water and 1/4 teaspoon PeachDish salt. Place over medium-high heat, bring to a simmer, and cook uncovered 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.
3
While the rice cooks, prepare your mise en place: Pick and chop cilantro leaves, and set aside separately. Pick and chop parsley, mint and oregano leaves together. Cut lime into wedges.
4
Cut catfish into 4 equal pieces, season on all sides with blackening spice and 1/2 teaspoon PeachDish salt. Let rest at room temperature.
5
Make the peach crema: In a small bowl, mix together the crema Mexicana, peach preserves and remaining 1/4 teaspoon PeachDish salt.
6
Heat a sauté pan over medium-high heat. Add 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.
7
Warm tortillas in the oven or by passing each side briefly over a stove burner.
8
Uncover rice and beans; use a fork to fluff in chopped cilantro and butter.
9
Place the fish in tortillas; top with herbs and peach crema. Serve with rice and lime wedges on the side. Enjoy!