|2 servings||calories per servings 410||protein serving 27 g||carbs per serving 37 g||total fat per serving 18 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; in this it teams up with a simple succotash of summer field peas and sweet corn. Buttery tomato gravy is spooned over it all, adding rich, tangy flavor. Ready in about half an hour, this unassuming dish boasts the Southern charm of the dinner party, but it can be enjoyed just as well on a casual weeknight in.
Ceramics by Shana Wood - Atlanta, GA @shanawoodceramics
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||37 g|
|Dietary Fiber||7 g|
• In a small saucepan, cover field peas with water. Place over medium-high heat.
• When water boils, reduce heat. Simmer until peas are just tender, 12-15 minutes.
• Drain peas.
MISE EN PLACE
• Peel and halve onion. Finely chop 1 half (save remaining half for another use).
• Shuck corn. Cut kernels from corn; scrape milky liquid from cob.
• Pick and chop thyme leaves.
• Halve tomato crosswise. Working over a bowl, hold the cut side of each half against a box grater. Grate tomato flesh; discard the skin.
• Place a small saucepan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add onion and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until onion begins to become tender, about 3 minutes.
• Stir in corn, field peas, most of thyme (save some for garnish) and 1 tablespoon water. Cover, and cook, stirring occasionally, until corn is tender, about 4 minutes.
• Remove from heat, leaving pan covered.
• Season fish on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add fish. Cook without disturbing until lightly browned on bottom, about 3 minutes.
• Flip, and cook without disturbing until opaque in the center, about 3 minutes more.
• Remove skillet from heat. Transfer fish to 2 plates.
In a bowl, whisk together tomato, tomato paste and 1/4 teaspoon PeachDish Salt.
• Place skillet over medium heat. Add butter. When butter is foaming, sprinkle flour over butter. Whisk until smooth.
• Pour in tomato mixture. Cook, whisking, until mixture thickens, about 2 minutes.
• Season to taste with PeachDish Salt, black pepper and hot sauce.
• Spoon succotash onto fish.
• Spoon tomato gravy over the top.
• Sprinkle with remaining thyme, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...