Pan-Seared Catfish with Mac-n-Cheese & Sautéed Mustard Greens

This dish is so homey, yet so sophisticated. Instead of breading and frying our catfish, we’ve lightly seasoned it with one of our favorite salt blends, French Picnic from Atlanta-based Beautiful Briny Sea, and pan-seared it to perfection. Sautéed mustard greens add a bit of heat to the plate, which is balanced by our easy, creamy macaroni and cheese. This meal is comfort supreme, sprinkled with surprises.

Prep Time: 15 Min Cook Time: 25 Min

About the Dish

10 ounces Catfish
3/4 teaspoon Beautiful Briny Sea French Picnic Salt
4 ounces Macaroni
1/2 cup Whole Milk
2 ounces Cheddar Cheese
2 pats Butter
1 Onion
4 ounces Mustard Greens
2 cloves Garlic
1/4 cup Cooking Sherry
Per Serving
Calories 635
Total Fat 32 g
Saturated Fat 12 g
Trans Fat 14 g
Cholesterol 93 mg
Sodium 1073 mg
Total Carbohydrates 55 g
Dietary Fiber 4 g
Sugar 10 g
Protein 15 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.

Pineapple IPA

Remember when India Pale Ale was only about bitterness? Then, the flavored IPA arrived and changed the game. Orange, blood orange, tangerine, mango, apricot and, yes, even pineapple-flavored IPAs, are now what the “hop head” is craving. For this traditional Southern combination, we suggest a pineapple IPA like Sweetwater Goin' Coastal that will add a fruity component.

Pinot Noir, Napa Valley, California

Pair this Southern comfort meal with a glass of California Pinot Noir!


MISE EN PLACE • Peel, halve and thinly slice onion. • Remove and finely chop greens stems. Thinly slice leaves, keeping leaves and stems separate. • Peel and mince garlic.
Season catfish on all sides with a total 1/4 teaspoon French Picnic salt.
• Place a small saucepan over medium heat. Add macaroni, 1 cup water, 1/2 cup milk (save remaining milk for another use) and 1/4 teaspoon French Picnic salt. Cook, stirring occasionally, until liquid simmers. • Reduce heat to low. Simmer, stirring often, until macaroni is fully cooked and most liquid has been absorbed, about 10 minutes.
While macaroni cooks: • Place a large sauté pan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add catfish. Cook without disturbing until fish is lightly browned on bottom, about 4 minutes. • Flip fish. Cook until browned on other side and opaque throughout, about 3 minutes. • Transfer fish to a plate. Reserve pan.
Add 1 teaspoon cooking oil to pan. When oil is hot, add onion and greens stems. Cook, stirring, until stems begin to become translucent, 2-3 minutes.
• Add greens leaves, garlic and sherry. Cook, stirring, until leaves begin to wilt, 1-2 minutes. • Season with 1/4 teaspoon French Picnic salt. Cook, stirring, until all sherry evaporates, about 1 minute. • Stir in 1/4 cup water. Remove pan from heat. • Fold in 1 pat butter. Taste and adjust seasoning as desired.
• Remove macaroni from the heat. Stir in half of cheese. • Fold in remaining cheese and remaining 1 pat butter. • Adjust consistency as desired with hot water. Taste and adjust seasoning as desired.
• Divide mac-n-cheese and mustard greens between 2 plates. • Top with catfish, and enjoy!