|2 servings||calories per servings 550||protein serving 30 g||carbs per serving 78 g||total fat per serving 12 g|
Acadian redfish is a deep-water fish native to New England and named for its gorgeous red skin. Its flesh is flaky-soft and has a subtle sweet flavor, so it’s very versatile; this recipe calls for your redfish to be seasoned and pan-seared with a thin coating of cornmeal for crispiness. It’s served over a bed of fragrant jasmine rice and a blend of snap bean and radish sautéed in You Saucy Thing, a bold soy-ginger sauce crafted by Chinese Southern Belle in Atlanta.
|Nutrition Facts||/ Per Serving|
|Total Fat||12 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbohydrates||78 g|
|Dietary Fiber||6 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Trim beans. Cut into 2-inch lengths.
• Halve and thinly slice radish.
• Thinly slice green onion at an angle, keep white and green parts separate.
Place a sauté pan over medium heat. Add 1/2 teaspoon olive oil. When oil is hot, add beans, radish and onion whites. Cook, stirring, until beans are just tender, 2-3 minutes.
Stir in half of You Saucy Thing sauce. Remove from heat, and cover to keep warm.
• Season fish on all sides with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Pour cornmeal flour onto a plate. Dredge fish to coat.
• Place a skillet over medium heat. Add 1/2 teaspoon olive oil. When oil is hot, add fish. Cook without disturbing until bottom is golden brown, about 3 minutes.
• Flip fish. Cook without disturbing until other side is golden brown, about 3 minutes. Remove from heat.
• Divide rice and vegetables between 2 plates.
• Top with fish.
• Drizzle with remaining sauce, and garnish with onion greens. 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...