Pompano With Black-Eyed Peas and Citrus Salsa Recipe

Name: Pompano With Black-Eyed Peas and Citrus Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried black-eyed peas; 4 cups water; 1 medium-sized red onion, peeled and diced; 1 pink grapefruit, peeled and cut into sections between the membranes; 2 oranges, peeled and cut into sections between the membranes; 2 jalapenos, seeded and minced; 4 tablespoons chopped fresh cilantro; 1 tablespoon fresh lime juice; 1 teaspoon olive oil; 2 teaspoons salt; Freshly ground pepper to taste; 1/2 cup yellow cornmeal; 1/2 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 4 pompano fillets (if unavailable, red snapper can be substituted); Olive oil spray; 1 avocado

Servings: persons

1 cup dried black-eyed peas
4 cups water
1 medium-sized red onion, peeled and diced
1 pink grapefruit, peeled and cut into sections between the membranes
2 oranges, peeled and cut into sections between the membranes
2 jalapenos, seeded and minced
4 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon olive oil
2 teaspoons salt
Freshly ground pepper to taste
1/2 cup yellow cornmeal
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
4 pompano fillets (if unavailable, red snapper can be substituted)
Olive oil spray
1 avocado

1
To make the salsa, combine the peas and water in a medium-size saucepan.
2
Bring to a boil over medium-high heat.
3
Reduce the heat and simmer, uncovered, until the peas are tender, adding more water if needed to keep them covered, about 1 hour.
4
Drain and let cool.
5
Place the peas in a bowl and add the onion, grapefruit, oranges, jalapenos and cilantro and toss lightly.
6
Add the lime juice, olive oil, 2 teaspoons salt and pepper and toss.
7
Set aside.
8
To make the fish, combine the cornmeal, 1/2 teaspoon salt and pepper in a shallow dish.
9
Coat the fillets in the cornmeal.
10
Spray both sides lightly with the olive oil.
11
Heat a large nonstick skillet over medium-high heat until hot.
12
Add the fillets and cook until just cooked through, about 3 minutes per side.
13
While the fish is cooking, cut the avocado in half lengthwise and remove the pit.
14
Cut the flesh lengthwise into thin slices and carefully scoop them out of the skin.
15
Season the fish with salt and pepper to taste.
16
Place 1 fillet on each of 4 plates.
17
Spoon some of the salsa across each fillet.
18
Fan the avocado slices over the salsa and serve immediately.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup dried black-eyed peas, 4 cups water, 1 medium-sized red onion, peeled and diced, 1 pink grapefruit, peeled and cut into sections between the membranes, and more.

Yes, Pompano With Black-Eyed Peas and Citrus Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pompano With Black-Eyed Peas and Citrus Salsa

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