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About the Dish

1 pat Butter
1/3 cup Cornmeal
2 tablespoons Spice Blend
8 ounces Catfish
3 cloves Garlic
3 ounces Carrot
1/2 cup Diced Tomato
3 sprigs Thyme
2 cups White Beans
1 packet Gulden's Spicy Brown Mustard
2 teaspoons Apple Cider Vinegar
2 ounces Spinach
Per Serving
Calories 600
Total Fat 23 g
Saturated Fat 5 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 1 g
Cholesterol 70 mg
Sodium 950 mg
Total Carbohydrates 64 g
Dietary Fiber 15 g
Sugar 4 g
Protein 33 g
Chef Seth Freedman

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 425° F. MISE EN PLACE Peel garlic; mince 1 clove, and thinly slice remaining 2 cloves. Halve carrot lengthwise, and cut crosswise into 1/4-inch slices. Pick and chop thyme leaves; reserve stems. Rinse and drain beans. Cut or tear spinach leaves into bite-size pieces, discarding any heavy stems.
2
Use 1/2 pat butter to grease a place for each filet on a heavy baking sheet. In a dish combine cornmeal, 1 tablespoon Cajun seasoning and 1/4 teaspoon kosher salt. Dredge catfish in cornmeal mixture to coat all sides. Place catfish on prepared pan, and top with remaining butter.
3
Bake 10 minutes. Carefully flip fillets, and bake until breading is lightly browned and fish is firm and cooked through, 3-4 minutes more.
4
While fish cooks, place a small saucepan over medium heat. Add 1 teaspoon cooking oil and sliced garlic, and cook until fragrant, about 1 minute. Add carrot and cook until slightly tender, 5-6 minutes. Add tomatoes and thyme leaves, and cook 1-2 minutes more.
5
Add beans, thyme stems, remaining 1 tablespoon Cajun seasoning and 1/2 cup water. Reduce heat to a simmer, and cook until vegetables are tender, 8-10 minutes.Add water as needed.
6
While beans cook, make the vinaigrette: In a small bowl whisk together mustard, cider vinegar and minced garlic. While whisking, drizzle in 2 tablespoons olive oil. Taste and adjust seasoning as desired with kosher salt.
7
Divide beans between 2 plates, and top with catfish. Divide spinach between plates, and drizzle with dressing. Enjoy!