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Found on cookinglight.com
Description
Black-eyed peas are more than hearty Southern fare. Combined with tart-sweet grape tomatoes, briny bright-green Castelvetrano olives, fresh herbs, and a bracing dose of vinegar, they become a vibrant relish for simply seared fish. The relish only gets better as it sits; make it a couple days ahead and refrigerate if you like. You can also dice the tomatoes and serve the relish with whole-grain tortilla chips for a snack. Use any flaky fish in place of grouper, such as sustainably caught halibut, cod, or salmon.
Directions
Title: | Seared Grouper with Black-Eyed Pea Relish |
Descrition: | This zingy relish only gets better as it sits; make a couple of days ahead, if you like. You can also dice the cherry tomatoes and serve the relish with whole-grain tortilla chips for a snack. Use any flaky fish, such as sustainably caught halibut or cod, or try the relish on meaty salmon. |
Seared Grouper with Black-Eyed Pea Relish
Seafood
Produce
Condiments
Baking & Spices
Oils & Vinegars
The first person this recipe
Found on cookinglight.com
Cooking Light
Seared Grouper with Black-Eyed Pea Relish
This zingy relish only gets better as it sits; make a couple of days ahead, if you like. You can also dice the cherry tomatoes and serve the relish with whole-grain tortilla chips for a snack. Use any flaky fish, such as sustainably caught halibut or cod, or try the relish on meaty salmon.