Sauteed Spanish Mackerel with Black-Eyed Pea Salad Recipe

Name: Sauteed Spanish Mackerel with Black-Eyed Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried black-eyed peas, rinsed (1 1/3 cups); 1/3 cup dried shrimp (see Note); 1/2 cup extra-virgin olive oil; 1/4 cup fresh lime juice; 1/4 cup chopped cilantro; 2 scallions, white and light green parts only, thinly sliced; 1 medium shallot, very finely chopped; 1 medium tomatohalved crosswise, seeded and cut into 1/4-inch dice; 1 small garlic clove, very finely chopped; 1 jalapeno, seeded and very finely chopped; Salt and freshly ground pepper; 2 tablespoons vegetable oil; Four 6-ounce skinless Spanish mackerel fillets

Servings: persons

1/2 pound dried black-eyed peas, rinsed (1 1/3 cups)
1/3 cup dried shrimp (see Note)
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
1/4 cup chopped cilantro
2 scallions, white and light green parts only, thinly sliced
1 medium shallot, very finely chopped
1 medium tomatohalved crosswise, seeded and cut into 1/4-inch dice
1 small garlic clove, very finely chopped
1 jalapeno, seeded and very finely chopped
Salt and freshly ground pepper
2 tablespoons vegetable oil
Four 6-ounce skinless Spanish mackerel fillets

1
In a medium saucepan, cover the black-eyed peas with 2 inches of water and bring to a boil.
2
Simmer over low heat, stirring occasionally, until the peas are tender, about 45 minutes.
3
Drain the peas.
4
Meanwhile, in a small bowl, cover the dried shrimp with hot water and let stand until softened, about 30 minutes.
5
Drain and coarsely chop the shrimp.
6
In a large bowl, combine the olive oil with the lime juice, cilantro, scallions, shallot, tomato, garlic and jalapeno.
7
Fold in the black-eyed peas and chopped dried shrimp and season with salt and pepper.
8
Let the black-eyed pea salad stand at room temperature for about 15 minutes, stirring once or twice.
9
In each of two large nonstick skillets, heat 1 tablespoon of the vegetable oil until shimmering.
10
Season the mackerel fillets with salt and pepper.
11
Add them to the skillets and cook over high heat until lightly browned, about 3 minutes.
12
Turn the fillets and cook until just opaque throughout, about 2 minutes longer.
13
Using a slotted spoon, scoop the black-eyed pea salad onto 4 plates and set the sauteed mackerel fillets on top.
14
Drizzle any remaining dressing from the salad around the plates and serve.

431

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 13 ingredients. The key ingredients include: 1/2 pound dried black-eyed peas, rinsed (1 1/3 cups), 1/3 cup dried shrimp (see Note), 1/2 cup extra-virgin olive oil, 1/4 cup fresh lime juice, and more.

Yes, Sauteed Spanish Mackerel with Black-Eyed Pea Salad falls under the Salads 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.

Sauteed Spanish Mackerel with Black-Eyed Pea Salad

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