|2 servings||calories per servings 764||protein serving 52 g||carbs per serving 74 g||total fat per serving 31 g|
In this dish, mildy sweet cape shark, also known as Dogfish for its pack tendencies, shines among creamy and crunchy textures, zesty flavors, and vibrant colors. The cashew-crusted filets are baked until tender and then laid on top of buttery mashed potatoes. Vibrant winter greens are braised with garlic and tangy pickled fennel to provide a tart complement to the nutty flavors of the fish.
This special ribbon dish will be available to order for only two weeks - the weeks of January 23rd and January 30th.
Read more about cape shark and its importance to aquatic sustainability here.
To learn more about our cape shark supplier, Sea to Table, and their mission to directly connect fishers with consumers, read our supplier spotlight here.
|Nutrition Facts||/ Per Serving|
|Total Fat||31 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||74 g|
|Dietary Fiber||9 g|
Please read entire recipe before beginning. Rinse and dry fresh herbs and vegetables. Heat oven to 375° F. Peel potatoes, and cut them into 1-inch dice. Place potatoes and 1/2 teaspoon PeachDish Salt in a small saucepan, and cover with water. Place over high heat. When water comes to a boil, reduce heat just enough to maintain a heavy simmer. Cook until the potatoes are so tender they come apart when prodded with a fork, 12-15 minutes.
When potatoes are fully cooked, remove and reserve about 1/2 cup cooking liquid. Drain potatoes well. Place the drained but still hot potatoes in a mixing bowl.
Using a potato masher or a fork, mash the potatoes until smooth. Stir in 1 pat butter. Stir in just enough of the reserved cooking liquid to bring the potatoes to your desired consistency. Taste and adjust seasoning as desired. Cover to keep warm.
While potatoes are cooking, prepare your mise en place: Roughly chop cashews. Remove stems from greens and finely chop; tear or cut greens into bite-size pieces. Peel and finely chop garlic. Dice pickled fennel, reserving pickling liquid. Cut dogfish fillets into a total 6 equal pieces.
Grease a baking pan with 1 teaspoon cooking oil. Season fish pieces on all sides with a total 1/4 teaspoon PeachDish Salt.
Arrange chopped cashews in a single layer on a plate. Press 1 side of each piece of fish into the nuts, then transfer to baking pan, cashew-side up. Take care to prevent nuts from falling onto baking pan, and arrange fish pieces evenly so that they don’t touch one another. Bake until fish flesh is opaque all the way through, 12-14 minutes.
While fish cooks, heat a large skillet over medium-high heat. Add remaining 1 teaspoon cooking oil and greens stems to the pan. Cook while stirring until stems begin to become translucent, 2-3 minutes. Reduce heat to low, and stir in garlic and pickled fennel with reserved pickling liquid. Add greens, sugar and 2 tablespoons water. Cover and cook until greens have wilted, 3-4 minutes. Taste and adjust seasoning as desired with remaining PeachDish Salt.
Serve fish over mashed potatoes with greens 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...