Seared Grouper with Black-Eyed Pea Relish

Seared Grouper with Black-Eyed Pea Relish

  • Total: 40M
Seared Grouper with Black-Eyed Pea Relish

Seared Grouper with Black-Eyed Pea Relish

Diets

  • Gluten free

Ingredients

  • Seafood

    • 4 (4-oz. grouper, fillets
  • Produce

    • 1 1/2 cups Black eyed peas, cooked
    • 1 cup Cherry tomatoes
    • 1/4 cup Flat leaf parsley, fresh
    • 1 tbsp Jalapeno
    • 1/4 cup Red onion
  • Condiments

    • 1 oz Castelvetrano olives, pitted
  • Baking & Spices

    • 1/2 tsp Black pepper, freshly ground
    • 1/2 tsp Kosher salt
  • Oils & Vinegars

    • 1/4 cup Olive oil, Extra Virgin
    • 2 tbsp Red wine vinegar
  • Time
  • Total: 40M

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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

  • Combine 3 tablespoons oil, vinegar, jalapeƱo, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Combine peas, tomatoes, onion, parsley, and olives in a bowl. Add oil mixture to pea mixture; toss. Let stand at least 10 minutes. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle fillets evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add fillets to pan; cook 3 minutes on each side or until desired degree of doneness. Place 1 fillet on each of 4 plates; spoon pea mixture evenly over fillets.
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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

    • 4 (4-oz. grouper, fillets
  • Produce

    • 1 1/2 cups Black eyed peas, cooked
    • 1 cup Cherry tomatoes
    • 1/4 cup Flat leaf parsley, fresh
    • 1 tbsp Jalapeno
    • 1/4 cup Red onion
  • Condiments

    • 1 oz Castelvetrano olives, pitted
  • Baking & Spices

    • 1/2 tsp Black pepper, freshly ground
    • 1/2 tsp Kosher salt
  • Oils & Vinegars

    • 1/4 cup Olive oil, Extra Virgin
    • 2 tbsp Red wine vinegar

The first person this recipe

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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.