© John Kernick
Active Time
20 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 4

Eric Ripert's vivid black-eyed pea salad was inspired by acarajé, a traditional Bahian dish made by pounding raw peas into a paste and mixing them with dried shrimp. Ripert cooks whole peas and tosses them with a lime vinaigrette and chopped dried shrimp. The spicy dressing also moistens and flavors the pan-seared mackerel.    More Recipes From Eric Ripert  

How to Make It

Step 1    

In a medium saucepan, cover the black-eyed peas with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until the peas are tender, about 45 minutes. Drain the peas.

Step 2    

Meanwhile, in a small bowl, cover the dried shrimp with hot water and let stand until softened, about 30 minutes. Drain and coarsely chop the shrimp.

Step 3    

In a large bowl, combine the olive oil with the lime juice, cilantro, scallions, shallot, tomato, garlic and jalapeño. Fold in the black-eyed peas and chopped dried shrimp and season with salt and pepper. Let the black-eyed pea salad stand at room temperature for about 15 minutes, stirring once or twice.

Step 4    

In each of two large nonstick skillets, heat 1 tablespoon of the vegetable oil until shimmering. Season the mackerel fillets with salt and pepper. Add them to the skillets and cook over high heat until lightly browned, about 3 minutes. Turn the fillets and cook until just opaque throughout, about 2 minutes longer.

Step 5    

Using a slotted spoon, scoop the black-eyed pea salad onto 4 plates and set the sautéed mackerel fillets on top. Drizzle any remaining dressing from the salad around the plates and serve.

Make Ahead

The black-eyed pea salad can be prepared early in the day; cover and refrigerate. Serve lightly chilled or at room temperature.

Notes

Dried shrimp are available at Asian markets in a variety of sizes and forms. Choose headless shrimp that are still slightly pliable; they shouldn't crumble when pressed.

Suggested Pairing

This cilantro-inflected mackerel pairs perfectly with an herbal Chilean Sauvignon Blanc, particularly from the up-and-coming Casablanca Valley.

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