|2 servings||calories per servings 453||protein serving 28 g||carbs per serving 25 g||total fat per serving 27 g|
If anyone ever asks you what “comfort food” means, just describe this plate. The instructions for spoon bread, a savory pudding made with cornmeal, and green beans were adapted from Edna Lewis’ seminal “The Taste of Country Cooking.” Sautéed catfish makes it a meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||25 g|
|Dietary Fiber||3 g|
Heat oven to 400° F. Prepare your mise en place: Remove green bean tips; cut beans into 2-inch pieces. Pick and chop parsley.
Season catfish on all sides with a total 1/4 teaspoon PeachDish Salt.
Fill a small saucepan halfway with about 4 cups water. Add 1 teaspoon kosher salt, and place over high heat. When the water comes to a rolling boil, stir in green beans. Cook uncovered until the beans are very tender, about 10 minutes. Drain, then cover beans to keep warm.
While beans are cooking: Place butter in mold/2 sturdy coffee cups, and put the mold/cups in oven to melt butter, 3-4 minutes. Carefully remove hot mugs/baking pan from oven, and tilt them/it around to slick the entire surface with butter. Tip any excess butter from the dish into the batter, and whisk quickly to incorporate. Pour the (half of) batter into the hot (coffee cups) baking dish. Bake until just set (still soft, but not runny/jiggly) and a toothpick or tester inserted in the spoon bread comes out clean, about 15 minutes (15 for coffee mugs - 18 for 100x100 mold).
Place spoon bread dry mix in a mixing bowl, and stir with a whisk. Make a well in the middle of the dry ingredients. Crack the egg and pour it into the well, but don’t mix it yet. When butter is melted, whisk the egg into the cornmeal mixture. Add buttermilk, and whisk well, scraping the bottom of the bowl with whisk as you go. Be sure to thoroughly incorporate everything, or the spoon bread could separate.
While spoon bread is baking, heat a large sauté pan over medium heat. Add 1 teaspoon cooking oil. When it starts to shimmer, add catfish. Cook without moving until lightly browned on the bottom, 4-5 minutes. Flip fish, and cook until it is opaque all the way through, firm to the touch, and browned on the second side, 3-4 minutes more.
Stir remaining butter and parsley into warm green beans.
Divide fish between 2 plates, and serve with spoonbread and green beans on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...