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About the Dish

4 ounces Penne
12 ounces Dogfish Filet
1/2 teaspoon PeachDish Salt
2 tablespoons White Wine
2 sprigs Oregano
2 sprigs Parsley
6 ounces Sweet Peppers
1 clove Garlic
4 ounces Summer Squash
6 ounces Salad Tomatoes
2 tablespoons Oli+Ve Tuscan Herb Olive Oil
Per Serving
Calories 710
Total Fat 34 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 610 mg
Total Carbohydrates 55 g
Dietary Fiber 6 g
Sugar 8 g
Protein 35 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.


Fill a saucepot half full with about 6 cups water, and stir in 1 teaspoon kosher salt. Place pan over high heat. This is your pasta cooking water.
While waiting for the water to boil, prepare your mise en place: Halve peppers, and remove stem and seeds; thinly slice flesh. Peel and thinly slice garlic. Halve tomatoes. Pick and chop oregano and parsley leaves together. Halve squash lengthwise, and slice thinly crosswise into half-moons. Cut fish into 4 equal pieces.
When the water comes to a boil, add pasta, and stir to prevent sticking. Cook until tender but not mushy, about 10 minutes. Reserve 1/4 cup cooking liquid. Drain pasta in a colander, but do not rinse. Set aside.
Season fish on all sides with 1/4 teaspoon PeachDish Salt.
Place a skillet over medium-high heat. Add 1 tablespoon olive oil. When the oil is shimmering, add fish. Cook without disturbing until browned on first side, 2-3 minutes. Flip and continue cooking until the fish is nearly opaque all the way through, firm to the touch, and browned on the second side, 1-2 minutes more.
Carefully add cooking wine to the pan, and cook until most of the wine has evaporated, 15-30 seconds. Remove fish and any remaining wine to a bowl or plate. Sprinkle with half of the herbs. Cover and set aside.
Return pan to medium-high heat. Add peppers and garlic. Cook, stirring, until peppers begin to soften and release some moisture.
Add squash. Cook, stirring, until squash begins to turn translucent, about 3 minutes. Add tomatoes, 1/4 teaspoon PeachDish Salt and 1 tablespoon Tuscan olive oil. Cook 1 minute more.
Stir pasta into vegetables, along with remaining herbs and any resting juices and extra herbs from the fish. Adjust consistency as desired with reserved pasta cooking liquid. Taste and adjust seasoning as desired with PeachDish Salt.
Divide pasta and vegetables between 2 plates. Top with fish. Drizzle with remaining Tuscan olive oil as desired. Enjoy!