|2 servings||calories per servings 533||protein serving 37 g||carbs per serving 62 g||total fat per serving 16 g|
Field peas are easy to make – just add to boiling water – and yet they add so much depth to any dinner. Ours are enhanced with late-season grape tomatoes, a hint of sugar and Bragg Liquid Aminos. Johnnycakes (also known as a Hoecake), made with just two ingredients, come together very quickly; as an added plus they cook in the same pan as the catfish for easy cleanup.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||8 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||62 g|
|Dietary Fiber||11 g|
Place 2 3/4 cups water in a saucepan, and place over high heat to bring to a boil.
Prepare your mise en place: Peel and crush 2 garlic cloves. Halve tomatoes through the stem end. Cut catfish into 4 equal pieces.
Prepare hoecakes: Place cornmeal in a mixing bowl. When water comes to a boil, remove 1/2 cup water, and add to cornmeal. Stir to thoroughly combine.
To the remaining boiling water, add field peas, garlic cloves, Bragg Liquid Aminos, sugar and 1/4 teaspoon PeachDish Salt. Return to a boil, and skim and discard any foam that forms. Reduce heat to medium-low, and set a timer for 15 minutes.
Season catfish on all sides with 1/4 teaspoon PeachDish Salt. Set aside at room temperature. Line a plate with paper towels, and set near the stove. When the timer for the peas goes off, add tomatoes. Simmer until the tomatoes and peas are tender, 8-10 minutes. Taste and adjust seasoning as desired with remaining PeachDish Salt.
While peas cook, cook hoecakes: Heat a large skillet over medium-high heat. Add 2 tablespoons cooking oil, and swirl to coat the cooking surface. Spoon cornmeal mixture into the skillet in 6 portions, flattening each hoecake slightly with the back of the spoon. Cook until browned on bottom, about 4 minutes. Turn hoecakes and cook until tthey are firm and cooked through the center, 2-3 minutes more. Transfer to paper towel-lined plate to drain.
Return skillet to medium-high heat, and add remaining 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 the fish is opaque all the way through, firm to the touch, and browned on the second side, 3-4 minutes more.
Divide field peas between 2 plates or pasta bowls. Top with catfish, and serve hoecakes 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...