• 0
  • 0


  • A minimum order of $45 is needed for delivery.

About the Dish

12 ounces Yukon Gold Potatoes
3 each Green Onion
2 cloves Garlic
3/4 teaspoon Beautiful Briny Sea French Picnic Salt
2 teaspoons Apple Cider Vinegar
1 each Shallot
1 packet Turbinado Sugar
1 packet Grey Poupon Dijon Mustard
8 ounces Redfish Filet
3 ounces Spinach
1 ounce Sliced Almonds
Per Serving
Calories 580
Total Fat 36 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 990 mg
Total Carbohydrates 35 g
Dietary Fiber 8 g
Sugar 6 g
Protein 30 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Peel and grate potato. Remove and discard green onion roots; finely chop onions. Peel and chop garlic. Peel and mince shallot, and measure out 1 tablespoon (save any extra for another use). Cut or tear spinach into bite-size pieces.
In a mixing bowl combine potato, half of green onions, garlic, 1 tablespoon olive oil and 1/4 teaspoon French Picnic salt.
Make vinaigrette: To the container of cider vinegar add measured shallot, sugar, remaining 2 tablespoons olive oil, mustard and 1/4 teaspoon French Picnic salt. Place cap on snugly, and shake well to combine.
Season fish on all sides with 1/4 teaspoon French Picnic Salt. Heat a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is shimmering, on 1 side of skillet quickly spread about a quarter of potato mixture in a thin layer to create a bed for 1 piece of fish. Repeat with a similar quantity of potato mixture to create a bed for the remaining piece of fish. Avoid allowing the individual piles of potato to touch each other. Place a fish fillet on each bed. Use remaining potato mixture to cover each fillet, pressing down lightly. Cook until golden brown on first side, 3-4 minutes.
Carefully flip each fillet, and cook until browned on second side, 3-4 minutes more. Transfer from pan to a paper towel-lined plate to drain.
In a mixing bowl, combine spinach leaves, remaining green onions and almonds. Drizzle with dressing, and toss gently to coat.
Serve fish with spinach salad, and enjoy!