About the Dish

1 Shallot
8 ounces Snap Beans
1/2 teaspoon PeachDish Salt
1/4 cup All Purpose Flour
1 Farm Eggs
1/4 cup Panko
1 ounce Pecans
8 ounces Wild-Caught Acadian Redfish
2 pats Butter
1 Lime
4 sprigs Cilantro
Per Serving
Calories 430
Total Fat 27 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 610 mg
Total Carbohydrates 23 g
Dietary Fiber 5 g
Sugar 6 g
Protein 28 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 Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia 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. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com


Brewers have been playing with added flavors in styles of beer one doesn't often think of needing added flavor, even such pronounced styles such as a Gose. We suggest Westbrook Brewings Key Lime Gose for this dish with lime butter.

Westbrook Brewing Key Lime Gose, Mount Pleasant, South Carolina

Sherry - Andalucia, Spain

The intensely nutty flavors of sherry more than welcomes the equally nutty and woodsy flavors of pecans. It has a subtle saline quality that matches redfish, and the richness matches the butter as well.

Lustau Palo Cortado ‘Peninsula,’ Dry Sherry, Spain


MISE EN PLACE • Peel and mince shallot. • Trim snap beans. Cut into 2-inch pieces. • Finely chop pecans. • Halve lime. Juice 1 half, and cut remaining half into wedges. • Pick and chop cilantro leaves.
• Place a small saucepan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add shallot. Cook, stirring, until shallot becomes translucent, about 1 minute. • Stir in beans. • Stir in 1/3 cup water. Cover, and reduce heat to low. Simmer until beans are tender, 8-10 minutes. • Drain beans. Season with 1/4 teaspoon PeachDish Salt.
While beans cook: • Pour flour onto a plate. • Separate egg. Discard yolk. Pour egg white into a wide bowl, and lightly whisk. • In a wide bowl, stir together panko and pecans. • Season fish on all sides with a total 1/4 teaspoon PeachDish Salt.
• Pat fish in flour. • Dredge in egg white, then coat in pecan mixture.
• Place a sauté pan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add fish. Cook without disturbing until golden on bottom, about 2 minutes. • Flip fish. Cook without disturbing until golden on other side, about 2 minutes. • Transfer fish to 2 dinner plates.
• Remove pan from heat. Add butter and lime juice. • When butter melts, stir in cilantro. Pour sauce over fish.
• Divide beans between plates. Season to taste with PeachDish Salt. • Serve with lime wedges, and enjoy!