|2 servings||calories per servings 640||protein serving 28 g||carbs per serving 57 g||total fat per serving 32 g|
Georgia Grown chef Doug Turbush operates three outstanding Atlanta-area restaurants, including Drift Fish House & Oyster Bar in Marietta, where this lovely take on étouffée is featured. Found in both Cajun and Creole cuisine, étouffée loosely translates to “smothered,” a thick, flavorful stew usually made with shellfish and rice. In Turbush's version, the dish is reinterpreted through a different Southern lens, swapping in sweet, mild catfish and hearty stone-ground grits for a spin on a Louisiana classic.
|Nutrition Facts||/ Per Serving|
|Total Fat||32 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Total Carbohydrates||57 g|
|Dietary Fiber||8 g|
• Place a small saucepan over medium-high heat. Add 3 cups water and 1/4 teaspoon PeachDish Salt.
• When liquid simmers, whisk in grits. Cook, stirring, until mixture simmers.
• Reduce heat to medium-low. Cook, stirring occasionally, until grits are tender, 15-20 minutes.
• Remove from heat. Cover pan,and let rest about 10 minutes.
MISE EN PLACE
• Thinly slice green onions, keeping white and green parts separate.
• Dice celery.
• Peel and mince garlic.
• Dice red pepper.
Place a saucepan over medium heat. Add 2 pats butter. When butter foams, add onion whites, celery and garlic. Cook, stirring, until vegetables are translucent, about 5 minutes.
• Stir in 1/2 packet Creole seasoning (use less if you prefer a mild sauce). Cook, stirring, until very fragrant, about 2 minutes.
• Stir in red pepper, bay leaf and flour. Cook, stirring, 2 minutes.
• Stir in 1 cup water and tomato sauce.
• When liquid boils, reduce heat to low. Simmer, stirring occasionally, until sauce thickens, 5-8 minutes.
• Cover pan, and remove from heat.
While sauce simmers:
• Season catfish on all sides with a total 1/4 teaspoon PeachDish Salt and 1/8 teaspoon black pepper.
• Spread cornmeal on a plate.
• Place dish is a shallow dish. Coat in buttermilk (save any remaining buttermilk for another use).
• Dredge in cornmeal. Shake off any excess cornmeal.
• Place a heavy skillet over medium-high heat. Add 1/4 inch cooking oil. When oil is hot, carefully add catfish, sliding it away from you.
• Cook without disturbing until catfish is golden-brown on bottom, about 5 minutes.
• Flip catfish. Cook without disturbing until browned on other side, 3-4 minutes.
• Transfer fish to a paper towel-lined plate.
• To grits, stir in remaining 1 pat butter and Parmesan. Taste and adjust seasoning as desired with PeachDish Salt and black pepper. Adjust consistency as desired with a little hot water.
• Remove bay leaf from sauce. Taste and adjust seasoning as desired.
• Divide grits between 2 shallow bowls.
• Top with catfish, and cover with sauce (étouffée means “smothered”!).
• Garnish with onion greens. Enjoy!
Turbush graduated with honors from The Culinary Institute of America in Hyde Park, New York, and holds a Bachelor of Science degree in hospitality and tourism management from the University of Wisconsin. Chef Doug joined the Buckhead Life Restaurant Group in 1999 as chef de tournant at Nava under Chef Kevin Rathbun and for the opening of Bluepointe. He was promoted to Executive Chef at Nava in 2001, where he energized the kitchen with his passion for Latin and South American cuisine. In 2005, he accepted the position of Executive Chef at Bluepointe where he further developed his disciplined style, passion for bold flavors, fresh local ingredients and beautiful presentations – all trademarks of his cooking. Today he is Executive Chef and & Owner of Seed Kitchen & Bar as well as owner of Stem Wine Bar and Drift Fish House & Oyster Bar, all located in Marietta, GA.Learn More...