- Calories 330
- Fat 16g
- Satfat 2.4g
- Monofat 10.7g
- Polyfat 2g
- Protein 28g
- Carbohydrate 18g
- Fiber 4g
- Cholesterol 43mg
- Iron 4mg
- Sodium 451mg
- Calcium 81mg
- Sugars 4g
- Est. added sugars 0g
Seared Grouper with Black-Eyed Pea Relish
Photo: Jennifer Causey
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.
How to Make It
Step 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.
Step 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.
