|2 servings||calories per servings 430||protein serving 28 g||carbs per serving 23 g||total fat per serving 27 g|
Acadian redfish is a deepwater fish native to New England named for its gorgeous red skin. Its flesh is white and flaky-soft, and it has a subtly sweet flavor. Outfitted with chopped pecans and paired with sweet, tender snap beans flecked with bright shallot, redfish takes on a fun and interesting flair of flavor. Lime and cilantro are a brilliant match, and a simple pan sauce made from the pair ties it all together with pleasant summery notes.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||23 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Peel and mince shallot.
• Trim snap beans. Cut into 2-inch pieces.
• Finely chop pecans.
• Halve lime. Juice 1 half, and cut remaining half into wedges.
• Pick and chop cilantro leaves.
• Place a small saucepan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add shallot. Cook, stirring, until shallot becomes translucent, about 1 minute.
• Stir in beans.
• Stir in 1/3 cup water. Cover, and reduce heat to low. Simmer until beans are tender, 8-10 minutes.
• Drain beans. Season with 1/4 teaspoon PeachDish Salt.
While beans cook:
• Pour flour onto a plate.
• Separate egg. Discard yolk. Pour egg white into a wide bowl, and lightly whisk.
• In a wide bowl, stir together panko and pecans.
• Season fish on all sides with a total 1/4 teaspoon PeachDish Salt.
• Pat fish in flour.
• Dredge in egg white, then coat in pecan mixture.
• Place a sauté pan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add fish. Cook without disturbing until golden on bottom, about 2 minutes.
• Flip fish. Cook without disturbing until golden on other side, about 2 minutes.
• Transfer fish to 2 dinner plates.
• Remove pan from heat. Add butter and lime juice.
• When butter melts, stir in cilantro. Pour sauce over fish.
• Divide beans between plates. Season to taste with PeachDish Salt.
• Serve with lime wedges, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...