About the Dish

10 ounces Wild-Caught Acadian Redfish
3/4 teaspoon PeachDish Salt
11 ounces Sweet Potato
1 ounce Green Onion
1/4 teaspoon Red Pepper Flakes
6 ounces Braising Mix
1 pat Butter
2 sprigs Parsley
1 Lemon
Per Serving
Calories 440
Total Fat 19 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 870 mg
Total Carbohydrates 38 g
Dietary Fiber 8 g
Sugar 8 g
Protein 32 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.

Sour Beer

Some pairings are tried and true, like fish and Sauvignon Blanc. Fish tastes better with a little acid which is why you always get a wedge of lemon with a fish dish. For redfish, we suggest a sour beer which provides that acidic tartness to let the fish shine. Consider Weyerbacher Tarte Nouveau from Easton, Pennsylvania.


• Heat oven to 425° F. Place a baking sheet in oven. • Season fish on all sides with a total 1/2 teaspoon PeachDish Salt.
MISE EN PLACE • Peel sweet potato, and cut into 1/2-inch pieces. • Discard tough greens stems. Cut or tear leaves into bite-size pieces. • Pick and chop parsley leaves. • Peel and thinly slice green onions, keeping white and green parts separate. • Halve lemon. Squeeze 1 tablespoon juice. Cut remaining lemon into wedges.
• In a bowl, toss sweet potato with 2 teaspoons olive oil and 1/4 teaspoon PeachDish Salt. • Carefully remove baking sheet from oven. Spread sweet potato in a single layer. • Bake in oven, stirring once, until potato is tender, 15-20 minutes.
While sweet potato cooks: • Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add fish. Cook without disturbing until browned on the bottom, 3-4 minutes. • Flip fish. Cook without disturbing until fish is browned on other side and opaque throughout. • Transfer fish to a plate. Cover to keep warm.
• Increase heat under pan to high. Add 1 teaspoon olive oil, onion whites and red pepper (using the whole amount will yield a somewhat spicy dish; use less if you prefer). Cook, stirring, until fragrant, about 1 minute. • Add greens. Cook, stirring, until greens begin to wilt, 3-4 minutes. • Stir in 1/2 cup water. Let mixture boil until liquid is reduced by half.
Remove pan from heat. Stir in butter, parsley, onion greens and measured lemon juice. Taste and adjust seasoning as desired with PeachDish Salt.
• Divide sweet potatoes, fish and greens between 2 plates. • Spoon sauce from greens over fish. • Serve with lemon wedges, and enjoy!