|2 servings||calories per servings 683||protein serving 31 g||carbs per serving 93 g||total fat per serving 19 g|
Peach crema was a huge hit in our test kitchen. One of our team members mixed up an extra batch, just because it was that good. It’s the perfect counterbalance to the savory herbs and spicy fish in your tacos.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||93 g|
|Dietary Fiber||12 g|
Please read the entire recipe before beginning.
Zest lime. In a small saucepan with a lid, combine lime zest with rice, water and 1/4 teaspoon PeachDish salt. Place over medium-high heat, bring to a simmer, and cook uncovered 8 minutes. Remove from heat and stir in red beans, taking care to move rice from the bottom of the pan. Cover and let stand 10-15 minutes.
While the rice cooks, prepare your mise en place: Pick and chop cilantro leaves, and set aside separately. Pick and chop parsley, mint and oregano leaves together. Cut lime into wedges.
Cut catfish into 4 equal pieces, season on all sides with blackening spice and 1/2 teaspoon PeachDish salt. Let rest at room temperature.
Make the peach crema: In a small bowl, mix together the crema Mexicana, peach preserves and remaining 1/4 teaspoon PeachDish salt.
Heat a sauté pan over medium-high heat. Add cooking oil, and swirl pan to coat bottom. When the oil begins to lightly smoke, add fish and cook 3-5 minutes without turning or moving, or until flesh is opaque most of the way through and well colored on the bottom. Flip and cook 1-2 minutes more, or until flesh is opaque all the way through and firm to the touch. Remove from pan.
Warm tortillas in the oven or by passing each side briefly over a stove burner.
Uncover rice and beans; use a fork to fluff in chopped cilantro and butter.
Place the fish in tortillas; top with herbs and peach crema. Serve with rice and lime wedges 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...