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About the Dish

1/2 teaspoon PeachDish Salt
1/2 cup Grits
3 pats Butter
2 ounces Green Onion
1 stalk Celery
1 clove Garlic
1/2 packet Creole Seasoning
2 ounces Roasted Red Peppers
1 each Bay Leaf
2 tablespoons All Purpose Flour
1/4 cup Tomato Sauce
8 ounces Catfish
1/2 cup Buttermilk
1/2 cup Cornmeal
2 tablespoons Ground Parmesan
Per Serving
Calories 600
Total Fat 29 g
Saturated Fat 11 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 2 g
Cholesterol 95 mg
Sodium 1070 mg
Total Carbohydrates 57 g
Dietary Fiber 8 g
Sugar 5 g
Protein 25 g
Doug Turbush

Turbush graduated with honors from The Culinary Institute of America in Hyde Park, New York, and holds a Bachelor of Science degree in hospitality and tourism management from the University of Wisconsin. Chef Doug joined the Buckhead Life Restaurant Group in 1999 as chef de tournant at Nava under Chef Kevin Rathbun and for the opening of Bluepointe. He was promoted to Executive Chef at Nava in 2001, where he energized the kitchen with his passion for Latin and South American cuisine. In 2005, he accepted the position of Executive Chef at Bluepointe where he further developed his disciplined style, passion for bold flavors, fresh local ingredients and beautiful presentations – all trademarks of his cooking. Today he is Executive Chef and & Owner of Seed Kitchen & Bar as well as owner of Stem Wine Bar and Drift Fish House & Oyster Bar, all located in Marietta, GA.


Prepare your mise en place: Thinly slice green onions, keeping white and green parts separate. Cut celery into 1/4-inch dice. Peel and mince garlic. Cut roasted red pepper into 1/4-inch dice.
In a small saucepan over medium-high heat, combine 3 cups water and 1/4 teaspoon PeachDish Salt. When liquid comes to a simmer, stir in grits, stirring continuously as the liquid returns to a simmer. Reduce heat to medium-low. Using a whisk or flat-edged wooden spoon, stir along bottom every 5 minutes or so to prevent grits from scorching. When grits are creamy and tender (15-20 minutes), turn off heat, cover pot and let rest on the stove 10-15 minutes.
While grits are cooking: Place another small saucepan over medium heat, and add 2 pats butter. When butter is melted and foamy, add green onion whites, celery and garlic. Cook while stirring until whites and celery are tender and translucent, about 5 minutes.
Stir in Cajun Seasoning (the full amount will yield a spicy sauce; use less if you prefer it mild) and cook, stirring, 2 minutes. Add red pepper and bay leaf. Sprinkle flour over vegetables, and stir well. Cook, stirring, 2 minutes more.
Stir in remaining 1 cup water and tomato sauce. When liquid comes to a simmer, reduce heat to low and simmer, stirring occasionally to prevent sauce from sticking to the bottom of the pan and burning. When sauce has thickened and developed in flavor, 5-8 minutes, remove from heat. Cover to keep warm.
While sauce is cooking, prepare catfish: Season catfish pieces on all sides with a total 1/4 teaspoon PeachDish Salt and 1/8 teaspoon black pepper. Pour buttermilk into a shallow dish. Spread cornmeal in a second shallow dish, and set next to buttermilk dish. Dip fish pieces into the buttermilk and turn to coat. Roll in the cornmeal, coating well, shake off any excess.
Place a heavy skillet over medium-high heat, and add enough cooking oil to create a 1/4-inch layer in pan. When a bit of cornmeal dropped in the oil sizzles, carefully place catfish in pan, sliding them in away from you to prevent oil from splashing toward you.
Cook until golden brown on the bottom, about 5 minutes. Turn and cook until brown on the second side, 3-4 minutes more. Transfer fish to paper towels to drain. Drain away excess fat, and wipe out pan.
To grits, add remaining 1 pat butter and Parmesan. Stir well, taste and adjust seasoning as desired with remaining PeachDish Salt and black pepper. Adjust consistency with a little water if needed; grits should be creamy and thick. Check consistency of your sauce as well; taste and adjust seasoning as desired.
Divide grits between 2 plates or large bowls. Place catfish over grits, and cover with sauce (étoufée means “smothered”!). Garnish with green onion greens. Enjoy!