“Zip Your Lip and Pass the Peas”
Inspired by a recent visit to the newly renovated St. Roch Market in New Orleans, I recreated a fish dish I just loved. Packed with flavor from seasonal ingredients, citrus and a bit of Slap Ya Mamma spicy seasonings makes you feel like you’re in the Big Easy. Better try this recipe tout suite (as Louisianan’s say) before the fresh peas are all gone for the summer.
Ingredients
2 6-oz. fish fillets such as Redfish, Red Snapper or Grouper
1/2 tsp. Slap Ya Mamma spice mix or any other Cajun spice mix
2 cups fresh field peas such as cream peas, purple hull or black-
eyed peas
2 tbls. shallots
3 tbls grass-fed butter
1 tbls. fresh squeezed juice from an orange
1 tbls. fresh squeezed juice from a lemon
1 cup sliced yellow or orange cherry tomatoes, sliced in half
2 tbls. heavy organic cream
1 tbls. extra virgin olive oil
salt & pepper
Pea shoots for topping
Sprinkle fish with Slap Ya Mamma seasonings and let sit at room temperature for 5 minutes. Heat two tablespoons of the butter in a medium-sized sauce pan over medium heat until it turns a light brown. Add chopped shallots and cook until they are translucent. Add lemon juice and remaining butter. When the butter has melted add the fish. Gently place the fish into the pan. The cooking liquid should cover the fish 2/3 up the side of the fish. Turn the temperature high and allow the fish to cook for three minutes once the cooking liquid begins to boil. Turn the heat down and allow to cook on low for an additional minute. Remove fish and set aside on a plate. Reserve butter.
Sort and wash fresh peas; place in a medium saucepan. Add 4 cups cold water and bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until just tender. Drain off water and pour into large mixing bowl.
In a small bowl whisk orange juice, lemon, olive oil, cream. Season with salt & pepper to taste. Pour vinaigrette over peas, add sliced tomatoes and mix well.
Plate peas and top with fish fillets. Pour a few tablespoons of the butter with the shallots over fish. Top with pea shoots.
Serves 2
Chef Trish Wesevich