About the Dish

14 ounces Russet Potatoes
3/4 teaspoon PeachDish Salt
1 pat Butter
12 ounces Wild-Caught Atlantic Dogfish
2 ounces Cashews
8 ounces Greens
2 cloves Garlic
2 ounces Pickled Fennel
1 packet Turbinado Sugar
Per Serving
Calories 764
Total Fat 31 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 3 g
Cholesterol 10 mg
Sodium 954 mg
Total Carbohydrates 74 g
Dietary Fiber 9 g
Sugar 8 g
Protein 52 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.


Please read entire recipe before beginning. Rinse and dry fresh herbs and vegetables. Heat oven to 375° F. Peel potatoes, and cut them into 1-inch dice. Place potatoes and 1/2 teaspoon PeachDish Salt in a small saucepan, and cover with water. Place over high heat. When water comes to a boil, reduce heat just enough to maintain a heavy simmer. Cook until the potatoes are so tender they come apart when prodded with a fork, 12-15 minutes.
When potatoes are fully cooked, remove and reserve about 1/2 cup cooking liquid. Drain potatoes well. Place the drained but still hot potatoes in a mixing bowl.
Using a potato masher or a fork, mash the potatoes until smooth. Stir in 1 pat butter. Stir in just enough of the reserved cooking liquid to bring the potatoes to your desired consistency. Taste and adjust seasoning as desired. Cover to keep warm.
While potatoes are cooking, prepare your mise en place: Roughly chop cashews. Remove stems from greens and finely chop; tear or cut greens into bite-size pieces. Peel and finely chop garlic. Dice pickled fennel, reserving pickling liquid. Cut dogfish fillets into a total 6 equal pieces.
Grease a baking pan with 1 teaspoon cooking oil. Season fish pieces on all sides with a total 1/4 teaspoon PeachDish Salt.
Arrange chopped cashews in a single layer on a plate. Press 1 side of each piece of fish into the nuts, then transfer to baking pan, cashew-side up. Take care to prevent nuts from falling onto baking pan, and arrange fish pieces evenly so that they don’t touch one another. Bake until fish flesh is opaque all the way through, 12-14 minutes.
While fish cooks, heat a large skillet over medium-high heat. Add remaining 1 teaspoon cooking oil and greens stems to the pan. Cook while stirring until stems begin to become translucent, 2-3 minutes. Reduce heat to low, and stir in garlic and pickled fennel with reserved pickling liquid. Add greens, sugar and 2 tablespoons water. Cover and cook until greens have wilted, 3-4 minutes. Taste and adjust seasoning as desired with remaining PeachDish Salt.
Serve fish over mashed potatoes with greens on the side. Enjoy!