About the Dish

4 ounces Field Peas
1/2 Onion
3/4 teaspoon PeachDish Salt
1 ear Corn
6 sprigs Thyme
8 ounces Wild-Caught Acadian Redfish
6 ounces Tomato
1 tablespoon Tomato Paste
2 pats Butter
1 tablespoon All Purpose Flour
1 packet Crystal Hot Sauce
Per Serving
Calories 410
Total Fat 18 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 770 mg
Total Carbohydrates 37 g
Dietary Fiber 7 g
Sugar 9 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

Belgian Wit

Wheat produces a sweet beer. The malt brings the sweetness and the yeast brings the variations that allow wheat to be claimed as an original style by both the Belgians and the Germans. German wheat beer has the scent and taste of banana, cloves, and bubble gum, all imparted by the yeast. Belgian wheat beer, on the other hand, leans more towards spicy. For this dish of delicate sweet cod, we think a little peppery spice will highlight that sweetness.

Suggestion: Allagash White, Portand, Maine

Chenin Blanc – France

If you’ve been reading the PeachDish wine pairings for a few months now, you may have realized I have a love affair with Chenin Blanc. Truthfully, it is more of an affinity towards complexity – I am drawn to white wines that can exhibit a vast array of fruit (from lemon juice to lemon custard and tart green apple to bruised red apple), mineral, floral, and non-fruit (lanolin, wet wool, beeswax) components in a seemingly effortless manner. For white wine, Chenin is the King of complexity. When you pair it with sweet succulent corn and fresh field peas, the resulting pop of texture, flavor and finish promises to make you a believer.


• In a small saucepan, cover field peas with water. Place over medium-high heat. • When water boils, reduce heat. Simmer until peas are just tender, 12-15 minutes. • Drain peas.
MISE EN PLACE • Peel and halve onion. Finely chop 1 half (save remaining half for another use). • Shuck corn. Cut kernels from corn; scrape milky liquid from cob. • Pick and chop thyme leaves. • Halve tomato crosswise. Working over a bowl, hold the cut side of each half against a box grater. Grate tomato flesh; discard the skin.
• Place a small saucepan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add onion and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until onion begins to become tender, about 3 minutes. • Stir in corn, field peas, most of thyme (save some for garnish) and 1 tablespoon water. Cover, and cook, stirring occasionally, until corn is tender, about 4 minutes. • Remove from heat, leaving pan covered.
• Season fish on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper. • Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add fish. Cook without disturbing until lightly browned on bottom, about 3 minutes. • Flip, and cook without disturbing until opaque in the center, about 3 minutes more. • Remove skillet from heat. Transfer fish to 2 plates.
In a bowl, whisk together tomato, tomato paste and 1/4 teaspoon PeachDish Salt.
• Place skillet over medium heat. Add butter. When butter is foaming, sprinkle flour over butter. Whisk until smooth. • Pour in tomato mixture. Cook, whisking, until mixture thickens, about 2 minutes. • Season to taste with PeachDish Salt, black pepper and hot sauce.
• Spoon succotash onto fish. • Spoon tomato gravy over the top. • Sprinkle with remaining thyme, and enjoy!