Serves 4 (serving size: 1 fillet and about 3/4 cup pea mixture)
Emily Nabors Hall
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.
Combine 3 tablespoons oil, vinegar, jalapeño, 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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