|2 servings||calories per servings 550||protein serving 32 g||carbs per serving 35 g||total fat per serving 25 g|
Brilliantly red and peppery, paprika is one of the most widely used spices in the world to add color and bold flavor to meat and vegetables of all kinds. In this recipe, it’s a thick, flavorful coating on dogfish, a species that’s known around the world as a mild, flaky delicacy but too-often seen as net-cluttering “bycatch” by American fisherman. If you haven’t been introduced yet, you’re in for a real treat - especially since it’s served with a zingy “German-style” potato salad spiked with garlic, roasted spring onion and white wine vinegar to balance out the earthiness in paprika.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||35 g|
|Dietary Fiber||5 g|
• Heat oven to 425° F.
• Fill a small saucepan half full with about 4 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your potato cooking water.
MISE EN PLACE
• Quarter potatoes lengthwise. Cut crosswise into 1/2-inch pieces.
• Peel and crush garlic.
• Cut onion whites into 2-inch lengths; quarter lengthwise.
• Halve onion greens lengthwise; thinly slice crosswise.
• Pick and chop parsley leaves.
When water boils, add potato and garlic. Simmer until potato is fork-tender, 12-15 minutes.
While potato cooks:
• Grease a baking sheet with 1 teaspoon olive oil.
• Season fish on all sides with paprika seafood rub and 1/4 teaspoon kosher salt.
• Add fish and onion whites to baking sheet.
• Roast in oven until fish is opaque throughout and onion edges are browned, 8-10 minutes.
• Drain potato and garlic.
• In a bowl, smash cooked garlic.
• Whisk in vinegar, 1 tablespoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Fold in potato, onion greens and parsley.
• Toss salad greens with 1 teaspoon olive oil. Season with 1/4 teaspoon kosher salt.
• Divide fish, onions and potato salad between 2 plates. Serve salad on the side, 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...