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About the Dish

Per Serving
Calories 550
Total Fat 12 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 1020 mg
Total Carbohydrates 78 g
Dietary Fiber 6 g
Sugar 9 g
Protein 30 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

Citrus Gose

Yes, it is an old trope, but a little citrus is a wonderful flavor when added to fish (not that this fish is lacking in flavor). We suggest Westbrook Brewings Key Lime Gose for this dish. Citrusy and salty, this beer will go with the fish and soy-ginger snap beans.

Westbrook Brewing Key Lime Gose

Riesling - Mosel, Germany

German Rieslings are often sweet, and have pretty tropical fruit and saffron notes that resonate well with ginger and crispy green vegetables. Rieslings are also elegant, and won’t overwhelm the delicate texture of redfish.

C.H. Berres Riesling, Erdener Treppchen Kabinett, Mosel, Germany

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 all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
2
MISE EN PLACE • Trim beans. Cut into 2-inch lengths. • Halve and thinly slice radish. • Thinly slice green onion at an angle, keep white and green parts separate.
3
Place a sauté pan over medium heat. Add 1/2 teaspoon olive oil. When oil is hot, add beans, radish and onion whites. Cook, stirring, until beans are just tender, 2-3 minutes.
4
Stir in half of You Saucy Thing sauce. Remove from heat, and cover to keep warm.
5
• Season fish on all sides with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. • Pour cornmeal flour onto a plate. Dredge fish to coat.
6
• Place a skillet over medium heat. Add 1/2 teaspoon olive oil. When oil is hot, add fish. Cook without disturbing until bottom is golden brown, about 3 minutes. • Flip fish. Cook without disturbing until other side is golden brown, about 3 minutes. Remove from heat.
7
• Divide rice and vegetables between 2 plates. • Top with fish. • Drizzle with remaining sauce, and garnish with onion greens. Enjoy!