About the Dish

1 Shallot
3/4 cup Long Grain Rice
3/4 teaspoon Beautiful Briny Hot Steve Salt
8 ounces Cod
2 packets Duke's Mayonnaise
1 packet Mustard
1 Lemon
4 ounces Kale
1 ounce Roasted Red Peppers
Per Serving
Calories 530
Total Fat 17 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 55 mg
Sodium 850 mg
Total Carbohydrates 62 g
Dietary Fiber 3 g
Sugar 3 g
Protein 27 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Dark Farmhouse Ale

Florida's Saint Somewhere Pays Du Soleil is a dark farmhouse ale that we feel would go wonderfully with this dish. The hop bitterness will offset the "devil," while the sweetness will play to the cod. If you can't find Pays Du Soleil, we suggest substituting another regional farmhouse ale.

Gewurztraminer, Alsace, France

The floral, fruit-forward nature of Gewurztraminers soothes the kick from the “deviled” preparation of the cod, without interfering with the delicate texture of the fish.


MISE EN PLACE • Heat broiler. • Peel and chop shallot. • Zest and juice lemon. • Discard kale stems. Finely chop leaves. • Chop roasted peppers. • Halve cod crosswise.
• Place a small saucepan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add shallot. Cook, stirring, until shallot begins to become translucent, about 1 minute. • Add rice and 1/4 teaspoon Hot Steve salt. Stir to coat. • Add 1 1/2 cups water. • When water boils, reduce heat to low. Cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
While rice cooks: • Grease a baking sheet with 1 teaspoon olive oil. • Add cod to baking sheet.
• In a bowl, combine mayonnaise, mustard, lemon zest and 1/2 teaspoon Hot Steve salt. • Spread evenly over top of cod.
Broil until cod is opaque throughout and topping is browned, 6-8 minutes.
• Add kale to rice in batches, stirring after each addition. • Stir in roasted peppers and lemon juice. • Season to taste with Hot Steve salt.
• Divide rice pilaf between serving plates. • Top with fish, and drizzle with pan juices. Enjoy!