About the Dish

3/4 cup Rice Grits
1 teaspoon Capers
1 1/2 ounces Green Olives
6 ounces Salad Tomatoes
2 cloves Garlic
1 Lemon
10 ounces Catfish
1 Farm Eggs
3/4 cup Panko
Per Serving
Calories 590
Total Fat 19 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 790 mg
Total Carbohydrates 73 g
Dietary Fiber 3 g
Sugar 3 g
Protein 27 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


Sometimes a beer needs a crispness that keeps the palate clean to enjoy a flavorful dish. The addition of olives to this dish means you have a briny taste that needs wiping away between bites. We suggest the classic pilsner as the perfect accompaniment.

Pickup Three Taverns Prince of Pils, Atlanta, Georgia

Pinot Noir - Sonoma County, CA

Normally, I would recommend white wine with catfish, but the method of preparation would point me otherwise. Light and elegant Pinot Noir with a slight chill will pair beautifully with the crispy catfish. Pinot Noirs are also known for earthy nuances with a woodsy undertone that goes so well with the green olive and tomato tapenade.

Failla Pinot Noir, Sonoma Coast, CA


• Place a small saucepan over medium-high heat. Add rice grits, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, cover pan, and reduce heat to medium-low. Simmer until all liquid has been absorbed, about 15 minutes.
MISE EN PLACE • Drain capers. • Drain and mince olives. • Finely chop tomatoes. • Juice lemon. • Peel and mince garlic.
• In a bowl, combine capers, olives, tomatoes and garlic. • Stir in lemon juice and 1 tablespoon olive oil.
Season fish on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• In a wide bowl, beat egg. • Spread panko on a plate. • Dredge fish in egg. • Coat in panko.
• Place a skillet over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add fish. Cook without disturbing until golden-brown on bottom, 3-4 minutes. • Flip fish. Cook until fish is browned on other side and opaque throughout, 3-4 minutes.
• Divide rice grits between 2 plates. • Top with fish. • Mound tapenade on fish, and enjoy!