-
1
Preheat oven to 350 degrees F.
-
2
Season the fillets with the salt and pepper.
-
3
In a large saute pan, heat the olive oil over a high flame, not quite to smoking point.
-
4
Add in the butter, then quickly, just as the butter begins to brown, place the fillets in the hot oil.
-
5
Allow the fish to brown well before turning it over, about 2 to 3 minutes.
-
6
Turn the fillets and brown the other side.
-
7
Once the fish is browned, place the fillets on a parchment paper lined sheet pan.
-
8
Finish baking the fish in the oven, about 3 to 4 more minutes.
-
9
Wild American Shrimp:
-
10
Using a very sharp knife, split the shrimp lengthwise, taking special care to keep the head attached.
-
11
Rub the meaty part of the shrimp with half of the olive oil, then sprinkle the flesh with the seafood seasoning.
-
12
Heat the remaining oil in a large nonstick saute pan until just about smoking.
-
13
Add in the butter, then carefully place the shrimp, meat side down in the pan.
-
14
Allow the shrimp to brown then gently turn them to their shell side.
-
15
Lower the heat slightly and continue cooking for 3 to 5 more minutes, until shrimp is completely cooked.
-
16
Black-Eyed Pea Cakes:
-
17
Preheat oven to 425 degrees F.
-
18
With your hands or a potato masher, smash the black-eyed peas, leaving a few peas whole.
-
19
Add green onion, red pepper, spices, and egg.
-
20
Mix thoroughly.
-
21
Add cheese and bread crumbs and mix well.
-
22
Divide the mix into 6 (2 1/2-inch) balls.
-
23
Flatten balls to 3-inches in diameter and about 1/2-inch thick.
-
24
This may be done a day ahead of time, covered and stored in the refrigerator.
-
25
Heat butter over medium-high heat in a large skillet.
-
26
Lightly dust both sides of the cakes with seasoned flour and place them in the skillet to brown.
-
27
Leave enough room between cakes to be able to flip them over.
-
28
When cakes are brown on both sides, place them on a baking sheet and put them in the oven for 7 minutes, or until heated through.
-
29
Frisee Salad:
-
30
Wait until just before assembling the plates to mix the salad.
-
31
Over a low heat, warm the olive oil and the shallot slightly.
-
32
Remove from the heat and mix together all ingredients except for the frisee and the bacon.
-
33
Gently toss the Frisee with the dressing mix and divide among the 6 plates.
-
34
Sprinkle the salad with the bacon.
-
35
Smoked Tomato Coulis:
-
36
In a small stainless steel sauce pot, heat the olive oil over a low heat.
-
37
Place the shallots, garlic, salt and cayenne pepper in the hot oil and cook for about 4 to 5 minutes, stirring often to prevent browning.
-
38
Add in the peeled and seeded smoked tomatoes and cook over a low heat for about 10 to 12 minutes.
-
39
Remove from heat and allow mixture to cool for about 10 to 15 minutes.
-
40
Place the cooled mixture into the blender and puree until smooth.
-
41
Stir in vinegar and hold warm until ready to serve.
-
42
To assemble the entire dish before serving:
-
43
Place the black-eyed pea cakes in the center of each plate.
-
44
Arrange the frisee salad just behind the pea cake.
-
45
Take 2 halves of the cooked shrimp and place them so that the head portions meet at the top of the frisee salad.
-
46
Place the cooked grouper atop the pea cake and place a small pool of the smoked tomato coulis near the front of the dish.
