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About the Dish

  • Shallot


  • Snap Beans

    Snap Beans

  • PeachDish Salt

    PeachDish Salt

  • All Purpose Flour

    All Purpose Flour

  • Farm Eggs

    Farm Eggs

  • Panko


  • Pecans


  • Wild-Caught Acadian Redfish

    Wild-Caught Acadian Redfish

  • Butter


  • Lime


  • Cilantro



Prepare your mise en place: Peel and mince shallot. Cut off ends of snap beans; cut or break beans in half if large. Finely chop pecans. Cut lime into 4 wedges. Pick and chop cilantro leaves.
In a small saucepan with a lid, heat 1 teaspoon olive oil over medium heat. When hot, add shallots, and cook 1 minute. Stir in beans to coat in oil. Carefully pour in 1/3 cup water, cover, and reduce heat to low. Simmer beans until tender, 8-10 minutes. Remove from heat. Drain excess water from beans, season with 1/4 teaspoon PeachDish Salt, and set aside.
While beans cook, pour flour onto a plate. Separate egg, discarding yolk, and pour egg white into a wide bowl. Lightly whisk egg white. In a third bowl, stir together pecans and panko. Season fish with 1/4 teaspoon PeachDish Salt.
Heat a sauté pan over medium heat. When hot, add 1 teaspoon olive oil. Pat each fish fillet into flour, turning to coat all sides. Dip in egg white, turning to coat, then pat fillets into pecan mixture, again turning to coat. Carefully place fish in hot pan. Cook 2 minutes per side, and transfer to clean plates.
Remove pan from heat. Add butter, and squeeze the juice from 2 lime wedges (1/2 lime) into the hot pan. When butter melts, stir in cilantro. Pour sauce over fish.
Divide snap beans between the plates. Season to taste with remaining PeachDish Salt. Serve with remaining 2 lime wedges, and enjoy!