© 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.

Chef's 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.

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