|2 servings||calories per servings 591||protein serving 38 g||carbs per serving 33 g||total fat per serving 38 g|
If you’re asking yourself what “potlikker” is, go ahead and add this one to your order! Potlikker is the delicious, vitamin-rich broth that’s left over after you’ve cooked greens. Our Chefs were presented with a unique challenge here- how to create the richness of traditional potlikker, but do so without using bacon or ham. Challenge accepted. Our PeachDish Salt (plus a few other key ingredients) gives the green beans that unmistakable “been cooking for hours” flavor. The super fresh catfish is seasoned with one of our favorite rubs, Southern Links Dry Rub, and served with a side of Alabama White Barbecue Sauce. Cornbread completes the dish and is perfect for sopping up the potlikker.
|Nutrition Facts||/ Per Serving|
|Total Fat||38 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||13 g|
|Monounsaturated Fat||9 g|
|Total Carbohydrates||33 g|
|Dietary Fiber||7 g|
Please read the whole recipe before beginning. Preheat oven to 350℉.
Lightly oil a heavy baking sheet with 1 teaspoon cooking oil. Season catfish liberally on both sides with BBQ rub, and place on baking sheet.
To make the white barbecue sauce: combine sugar, vinegar, and kosher salt in a small ball. Stir to dissolve the sugar and salt as best as you can. Add mayo and stir to fully combine.
Peel and slice the garlic. Remove stems and tips from the green beans, and cut into 2-inch pieces.
Place the baking sheet with seasoned catfish in the preheated oven. Bake 14-16 minutes, or until fully cooked.
While catfish bakes, heat a small saucepan over medium heat, add 1 tablespoon cooking oil, and then add the sliced garlic. Cook 30-60 seconds, or until aromatic and slightly softened. Add green beans, pepper, PeachDish salt, and 1 cup water. Bring to a simmer, reduce heat to low, cover, and cook 10-12 minutes, or until green beans are tender.
Serve catfish with white barbecue sauce, and cornbread and beans in potlikker (green bean cooking liquid) 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...