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About the Dish

3/4 cup Pearl Barley
2 cloves Garlic
1/2 teaspoon PeachDish Salt
3/4 pound Radish
2 fillets Sole
1 tablespoon White Wine
1/2 each Lemon
1 each Shallot
4 pats Butter
2 ounces Mixed Greens
1 sprig Parsley
Per Serving
Calories 520
Total Fat 22 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 1000 mg
Total Carbohydrates 62 g
Dietary Fiber 11 g
Sugar 6 g
Protein 20 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Chicken: A Savor the South™ cookbook (UNC Press), a treatise containing essential information for the home cook, humorous anecdotes, and 53 wonderful recipes for both southern and international chicken dishes. Named a Georgia Grown Executive Chef for 2017, she shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.


Heat oven to 425° F. Peel and crush garlic cloves. In a small saucepan with a lid combine barley, garlic, 1 3/4 cups water and 1/4 teaspoon PeachDish Salt. Place over high heat. When liquid comes to a boil, reduce heat to a simmer, and cover saucepan. Cook until barley is tender but not mushy, 12-15 minutes. Drain off any excess liquid, and set aside off heat, covered to keep warm.
While barley cooks, prepare your mise en place: Trim ends off radishes. Slice each radish into 3 equal parts. Halve lemon, and juice 1 half. (Reserve other half for another use.) Peel and mince shallot. Cut or tear greens into bite-size pieces. Pick and chop parsley leaves.
In a medium bowl, toss radishes in 1 teaspoon olive oil. Spread out on baking sheet, and place in oven to roast. Stir after 10 minutes. Return to oven, and roast until radishes are softened and mottled brown, about 10 minutes more.
While radishes cook, prepare fish. Season fish on all sides with a total 1/4 teaspoon PeachDish Salt. Heat a large skillet over medium-high heat. Get out 2 dinner plates. Add remaining 1 teaspoon olive oil to skillet. When oil is shimmering, add fish fillets. Cook until lightly brown on first side and opaque halfway up, 1-2 minutes. Carefully turn fillets over, and cook just long enough to cook through, about half as long as first side. Carefully transfer fish to dinner plates.
Return skillet to heat. Add cooking wine, lemon juice and shallots. Stir until liquid is mostly gone. Stir in 2 pats of butter, and whisk until melted. Spoon buttered shallots over fish.
Add remaining 2 pats butter to hot pan. Let butter melt, become foamy and start to brown. Add roasted radishes and barley. Mash up the cooked garlic cloves, and continue stirring to coat barley and radishes with browned butter. Stir in greens, and cook until they wilt, about 1 minute more. Taste and adjust seasoning with 1/4 teaspoon pepper and remaining PeachDish Salt.
Divide barley mixture between 2 plates with fish. Sprinkle with parsley. Enjoy!