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About the Dish

3/4 cup Long Grain Rice
2 tablespoons Chinese Southern Belle My Sweet Hottie (Sweet Chili Peach sauce)
1 tablespoon Miso Paste
8 ounces Cod
4 ounces Shiitake Mushrooms
1 ounce Green Onion
5 1/2 ounces Edamame
2 tablespoons Chinese Southern Belle You Saucy Thing (Soy Ginger Vidalia sauce)
1 tablespoon Anson Mills Benne Seed
Per Serving
Calories 590
Total Fat 12 g
Saturated Fat 1 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 3 g
Cholesterol 45 mg
Sodium 690 mg
Total Carbohydrates 83 g
Dietary Fiber 7 g
Sugar 15 g
Protein 34 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.

METHOD

1
• Heat oven to 450° F. • Grease a baking pan with 1 teaspoon cooking oil.
2
• In a small saucepan with a lid, combine rice, 1/4 teaspoon kosher salt and 1 1/2 cups water. Place on high heat. • When liquid boils, reduce heat to medium-low. Cover and cook until liquid has been absorbed and rice is tender, 12-15 minutes. • Remove from heat, leaving covered until ready to serve.
3
MISE EN PLACE • Discard mushroom stems. Thinly slice caps. • Thinly slice green onions keeping white and green parts separate. • Cut cod into 4 equal pieces.
4
• In a small bowl combine My Sweet Hottie glaze and miso. • Add cod pieces; turn carefully to fully coat each piece.
5
Transfer cod to prepared baking pan. Spoon glaze onto each piece, being careful not to get much on the baking pan.
6
• Roast cod until fish just becomes opaque in the center, 6-8 minutes. • Remove pan from oven, and leave fish on pan until serving.
7
• While fish cooks, place a large sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When hot, add mushrooms. Cook without stirring until lightly browned, 2-3 minutes. • Stir in green onion whites. Cook, stirring, until they become translucent, 1 minute.
8
Reduce heat to medium-low. Stir in edamame and You Saucy Thing sauce. Cook, stirring, until edamame is hot.
9
• Add any resting juices from the cod to the vegetables. • Divide vegetables and rice between 2 plates, and top with cod. • Garnish with benne seeds and onion greens, and enjoy!