|2 servings||calories per servings 710||protein serving 35 g||carbs per serving 55 g||total fat per serving 34 g|
Dogfish, a mild, flaky white fish provided by our sustainable seafood partner Sea to Table, presents a perfect medium to carry the bright flavors of fresh oregano and parsley. Sweet peppers, tomatoes and summer squash tango with garlic and a hint of white wine over a bed of penne pasta. This summery seafood meal is great for warm evenings; coming together quickly, it leaves plenty of time to relax and watch the sunset.
|Nutrition Facts||/ Per Serving|
|Total Fat||34 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||55 g|
|Dietary Fiber||6 g|
Fill a saucepot half full with about 6 cups water, and stir in 1 teaspoon kosher salt. Place pan over high heat. This is your pasta cooking water.
While waiting for the water to boil, prepare your mise en place: Halve peppers, and remove stem and seeds; thinly slice flesh. Peel and thinly slice garlic. Halve tomatoes. Pick and chop oregano and parsley leaves together. Halve squash lengthwise, and slice thinly crosswise into half-moons. Cut fish into 4 equal pieces.
When the water comes to a boil, add pasta, and stir to prevent sticking. Cook until tender but not mushy, about 10 minutes. Reserve 1/4 cup cooking liquid. Drain pasta in a colander, but do not rinse. Set aside.
Season fish on all sides with 1/4 teaspoon PeachDish Salt.
Place a skillet over medium-high heat. Add 1 tablespoon olive oil. When the oil is shimmering, add fish. Cook without disturbing until browned on first side, 2-3 minutes. Flip and continue cooking until the fish is nearly opaque all the way through, firm to the touch, and browned on the second side, 1-2 minutes more.
Carefully add cooking wine to the pan, and cook until most of the wine has evaporated, 15-30 seconds. Remove fish and any remaining wine to a bowl or plate. Sprinkle with half of the herbs. Cover and set aside.
Return pan to medium-high heat. Add peppers and garlic. Cook, stirring, until peppers begin to soften and release some moisture.
Add squash. Cook, stirring, until squash begins to turn translucent, about 3 minutes. Add tomatoes, 1/4 teaspoon PeachDish Salt and 1 tablespoon Tuscan olive oil. Cook 1 minute more.
Stir pasta into vegetables, along with remaining herbs and any resting juices and extra herbs from the fish. Adjust consistency as desired with reserved pasta cooking liquid. Taste and adjust seasoning as desired with PeachDish Salt.
Divide pasta and vegetables between 2 plates. Top with fish. Drizzle with remaining Tuscan olive oil as desired. 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...