Ingredients: Field Peas, 1 Onion, 2 Cloves Garlic, 1 Pint Cherry Tomatoes, 1 Teaspoon Brown Sugar, 1 1⁄2 Tablespoon Sugar, 1 Red Cabbage, 1 Bunch Green Onions, Dried Black Cherries, 2 Limes, 4 6” Tortillas, Snapper fillet, 5 Tablespoon blackening spice, Olive Oil, Salt & Pepper
1. Rinse shelled field peas and set aside to drain.
2. Dice whole onion, chop garlic cloves and halve tomatoes, enough tomatoes for 1 cup.
3. Heat 2 quart sauce pot over medium heat, add 4 tablespoons of olive oil, onions and garlic. Cook for 3-5 minutes or until lightly translucent.
4. Add 2-3 cups of water to pot, and bring to a simmer. Add the field peas, then 1 teaspoon brown sugar and stir well. At this point add more water, if necessary, to cover field peas by one inch.
5. Cover and reduce heat to a slow simmer, cook field peas for about 20-25 minutes, skim and remove any foam that forms on the top of water.
6. Taste the peas for doneness. They should be soft, but not mushy.
7. Add tomatoes, salt and pepper. Simmer for a few more minutes. Cut the heat. Taste and adjust seasoning.
8. Chop dried cherries (enough for 1⁄4 cup) and set aside.
9. Wash and dry limes. Then zest and juice both limes. (if you don’t have a zester, cut a little of the lime skin off, rinse it and chop it as finely as possible)
10. Mix lime zest and juice, along with 1 tablespoon sugar, 1 teaspoon salt in a large bowl.
11. Add 1⁄4 cup dried, chopped cherries and let bloom/soak in dressing for 10-15 minutes.
12. While cherries are blooming finely chop red cabbage, removing the core of the cabbage first. Then chop green onions, removing the white tips.
13. Combine the red cabbage and green onions to the dried cherries and lime dressing. Mix well. Then set aside to rest along with the field peas.
14. Cut fish fillets into 4 equal parts, season liberally with blackening spice.
15. Heat a sauté pan over medium-high heat. Coat the bottoms of the pan with 2 tablespoons of olive oil. Continue to heat until the olive oil begins to lightly smoke. Pay close attention because this happens quicker than you think.
16. Without overcrowding (cook in batches if your pan is not big enough), and add the fish to the pan and cook without turning or moving until the fish is cooked most of the way through and well colored on the first side. Flip, and cook briefly to finish and remove from pan. About 2-3 minutes per side depending on thickness.
17. Distribute fish evenly among tortillas and top with black cherry slaw.
18. Serve along side a hearty helping of field peas. Enjoy!
Field Peas — 35 to 40 minutes (mostly unattended)
Black Cherry Slaw — 12 to 15 minutes
Blackened Fish Tacos — 10 to 12 minutes
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