Pompano With Black-Eyed Peas and Citrus Salsa
- Total Time
- 1 hour 30 minutes
- Rating
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Ingredients
- 1cup dried black-eyed peas
- 4cups water
- 1medium-sized red onion, peeled and diced
- 1pink grapefruit, peeled and cut into sections between the membranes
- 2oranges, peeled and cut into sections between the membranes
- 2jalapenos, seeded and minced
- 4tablespoons chopped fresh cilantro
- 1tablespoon fresh lime juice
- 1teaspoon olive oil
- 2teaspoons salt
- Freshly ground pepper to taste
- ½cup yellow cornmeal
- ½teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 4pompano fillets (if unavailable, red snapper can be substituted)
- Olive oil spray
- 1avocado
The Salsa
The Pompano
Preparation
- Step 1
To make the salsa, combine the peas and water in a medium-size saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer, uncovered, until the peas are tender, adding more water if needed to keep them covered, about 1 hour. Drain and let cool.
- Step 2
Place the peas in a bowl and add the onion, grapefruit, oranges, jalapenos and cilantro and toss lightly. Add the lime juice, olive oil, 2 teaspoons salt and pepper and toss. Set aside.
- Step 3
To make the fish, combine the cornmeal, ½ teaspoon salt and pepper in a shallow dish. Coat the fillets in the cornmeal. Spray both sides lightly with the olive oil. Heat a large nonstick skillet over medium-high heat until hot. Add the fillets and cook until just cooked through, about 3 minutes per side.
- Step 4
While the fish is cooking, cut the avocado in half lengthwise and remove the pit. Cut the flesh lengthwise into thin slices and carefully scoop them out of the skin. Season the fish with salt and pepper to taste. Place 1 fillet on each of 4 plates. Spoon some of the salsa across each fillet. Fan the avocado slices over the salsa and serve immediately.
Private Notes