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About the Dish

  • Yukon Gold Potatoes

    Yukon Gold Potatoes

  • Green Onion

    Green Onion

  • Garlic

    Garlic

  • Beautiful Briny Sea French Picnic Salt

    Beautiful Briny Sea French Picnic Salt

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Shallot

    Shallot

  • Turbinado Sugar

    Turbinado Sugar

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Redfish Filet

    Redfish Filet

  • Spinach

    Spinach

  • Sliced Almonds

    Sliced Almonds

METHOD

1
MISE EN PLACE Peel and grate potato. Trim and finely chop green onions. Peel and chop garlic. Peel and mince shallot; measure out 1 tablespoon (save any extra for another use). Cut or tear spinach into bite-size pieces.
2
In a mixing bowl combine potato, half of green onions, garlic, 1 tablespoon olive oil and 1/4 teaspoon French Picnic salt.
3
Make vinaigrette: To the container of cider vinegar add measured shallot, sugar, mustard, remaining 2 tablespoons olive oil and 1/4 teaspoon French Picnic salt. Place cap on snugly, and shake well to combine.
4
Season fish on all sides with a total 1/4 teaspoon French Picnic Salt. Place a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is shimmering, use about half of the potato mixture to create a bed for each piece of fish, spreading the potato mixture thinly but not allowing any potato bed to touch another. 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.
5
Carefully flip each fillet, and cook until browned on second side, 3-4 minutes. Transfer from pan to a paper towel-lined plate to drain.
6
In a mixing bowl, combine spinach, remaining green onions and almonds. Drizzle with dressing, and toss gently to coat.
7
Serve fish with spinach salad, and enjoy!