About the Dish

3/4 cup Long Grain Rice
1 teaspoon Honey
1 Lemon
1/2 cup Seasoned Flour
1/2 cup Buttermilk
8 ounces Wild-Caught Acadian Redfish
1 pat Butter
1/2 ounce Sliced Almonds
2 ounces Arugula
1 ounce Green Onion
4 sprigs Parsley
Per Serving
Calories 650
Total Fat 27 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 720 mg
Total Carbohydrates 72 g
Dietary Fiber 3 g
Sugar 5 g
Protein 27 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Hefeweizen with Lemon

Do you know why hefeweizen often features a lemon slice? Long story short, hefeweizens were prone to spoilage and adding lemon covered the funky taste. Lemon is also used to control a fishy smell. Since lemon is so forward in this dish, we suggest adding a slice of lemon to Straight to Ale's He Ain't Hefe when enjoying this fish dish.

Straight to Ale He Ain’t Hefe

Pinot Gris - Alsace, France

Alsatian Pinot Gris are full bodied and weighty on the palate, with aromas of lemon oil, apricots, button mushrooms, and almonds. Yes, almonds! It is the perfect pairing with this redfish amandine.

Dopff & Irion 'La Vigneray' Pinot Gris, Alsace, France

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover and cook until liquid has been absorbed and rice is tender, 15-20 minutes. • Remove from heat, and set aside covered until ready to serve.
2
MISE EN PLACE • Finely chop green onion. • Pick and finely chop parsley. • Juice lemon.
3
In a large bowl, whisk together honey, half of lemon juice, 1 tablespoon olive oil and 1/4 teaspoon kosher salt.
4
• Pour seasoned flour onto a plate. • Pour buttermilk into a bowl. Coat fish in buttermilk. • Dredge each fish piece in flour, turning to coat. Shake off any excess flour. Transfer fish to a plate by the stove.
5
• Place a skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add fish in a single layer. Cook until bottom is golden brown, 1-2 minutes. • Flip and cook until bottom is browned, 1-2 minutes. • Transfer fish to a paper-towel lined plate. Sprinkle hot fish with kosher salt.
6
• Add butter to skillet. Cook, stirring to melt and mix butter with remaining oil. • Add almonds. Cook, stirring often, to brown and season the almonds, about 1 minute. • Remove from heat. Add remaining lemon juice, toss well, and transfer almonds and any sauce to a bowl.
7
• Toss greens into honey-lemon dressing. • Uncover rice, and fluff with a fork. Stir in green onion and parsley.
8
• Divide herbed rice between 2 plates. Top with redfish and almonds. • Serve salad on the side, and enjoy!

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