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About the Dish

1/2 teaspoon PeachDish Salt
1/2 cup Stone-Ground 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 Grated Parmesan
Per Serving
Calories 610
Total Fat 29 g
Saturated Fat 11 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 2 g
Cholesterol 95 mg
Sodium 1160 mg
Total Carbohydrates 62 g
Dietary Fiber 7 g
Sugar 5 g
Protein 26 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.

METHOD

1
MISE EN PLACE • Thinly slice green onions, keeping white and green parts separate. • Dice celery • Peel and mince garlic. • Dice red pepper.
2
• In a small saucepan over medium-high heat, bring 3 cups water and 1/4 teaspoon PeachDish Salt to a simmer. Stir in grits. • Reduce heat to medium-low. Cook, stirring occasionally, until tender, 15-20 minutes. Turn off heat, cover pot and let rest on the stove, 10-15 minutes.
3
While grits cook, in a saucepan over medium heat, melt 2 pats butter. When butter is foamy, add green onion whites, celery and garlic. Cook, stirring, until vegetables are tender and translucent, about 5 minutes.
4
• Stir in 1/2 packet Creole seasoning (use less if you prefer a mild sauce) and cook, stirring, 2 minutes. • Stir in red pepper, bay leaf and flour. Cook, stirring, 2 minutes more.
5
• Stir in 1 cup water and tomato sauce. When liquid comes to a boil, reduce heat to low. • Simmer, stirring occasionally, until sauce thickens, 5-8 minutes. Cover and remove from heat.
6
• While sauce cooks, season catfish on all sides with 1/4 teaspoon PeachDish Salt and 1/8 teaspoon black pepper. • Pour buttermilk into a shallow dish. Spread cornmeal in a second dish. • Dip fish in buttermilk, and turn to coat. Dredge in cornmeal. Shake off any excess.
7
Place a heavy skillet over medium-high heat. Add 1/4-inch of cooking oil. When oil is hot, carefully add catfish, sliding it away from you.
8
• Cook catfish 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.
9
• To grits, stir in remaining 1 pat butter and Parmesan. Taste and adjust seasoning as desired with remaining PeachDish Salt and black pepper. Add a little water if needed. • Remove bay leaf from sauce, and taste and adjust seasoning as desired.
10
• Divide grits between 2 shallow bowls. Top with catfish, and cover with sauce (étouffée means “smothered”!). • Garnish with green onion greens. Enjoy!
11