|2 servings||calories per servings 560||protein serving 26 g||carbs per serving 38 g||total fat per serving 35 g|
Acadian redfish is a deepwater fish native to New England named for its gorgeous red skin. An underappreciated species, its flesh is white and flaky-soft, and has a subtle, sweet flavor. Coated in crispy Yukon gold potatoes, and paired with a light spinach salad tossed with almonds and a homemade vinaigrette, this meal is sure to be the star of Fish Fridays - or any other day of the week for that matter.
|Nutrition Facts||/ Per Serving|
|Total Fat||35 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||38 g|
|Dietary Fiber||8 g|
MISE EN PLACE
Peel and grate potato. Trim and finely chop green onions. Peel and chop garlic. Peel and mince shallot; measure out 1 tablespoon (save any extra for another use). Cut or tear spinach into bite-size pieces.
In a mixing bowl combine potato, half of green onions, garlic, 1 tablespoon olive oil and 1/4 teaspoon French Picnic salt.
Make vinaigrette: To the container of cider vinegar add measured shallot, sugar, mustard, remaining 2 tablespoons olive oil and 1/4 teaspoon French Picnic salt. Place cap on snugly, and shake well to combine.
Season fish on all sides with a total 1/4 teaspoon French Picnic Salt. Place a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is shimmering, use about half of the potato mixture to create a bed for each piece of fish, spreading the potato mixture thinly but not allowing any potato bed to touch another. Place a /fish fillet /on each bed. Use remaining potato mixture to cover each fillet, pressing down lightly. Cook until golden brown on first side, 3-4 minutes.
Carefully flip each fillet, and cook until browned on second side, 3-4 minutes. Transfer from pan to a paper towel-lined plate to drain.
In a mixing bowl, combine spinach, remaining green onions and almonds. Drizzle with dressing, and toss gently to coat.
Serve fish with spinach salad, and 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...