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Seared Grouper with Black-Eyed Pea Relish

Photo: Jennifer Causey
Active time 10 mins
Total time 40 mins

Serves 4 (serving size: 1 fillet and about 3/4 cup pea mixture)

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.


  • 1/4 cup extra-virgin olive oil, divided
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped jalapeno
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 cups cooked black-eyed peas (from Smoky Black-Eyed Peas), drained
  • 1 cup quartered cherry tomatoes
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 ounce chopped pitted Castelvetrano olives (about 1/4 cup)
  • 4 (4-oz.) grouper fillets

Nutrition Information

  • calories 330
  • fat 16 g
  • satfat 2.4 g
  • monofat 10.7 g
  • polyfat 2 g
  • protein 28 g
  • carbohydrate 18 g
  • fiber 4 g
  • cholesterol 43 mg
  • iron 4 mg
  • sodium 451 mg
  • calcium 81 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. 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.

  2. 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.