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
2 scallions, white and light green parts only, thinly sliced
1 medium shallot, very finely chopped
1 medium tomato—halved crosswise, seeded and cut into 1/4-inch dice
1 small garlic clove, very finely chopped
1 jalapeño, seeded and very finely chopped
Salt and freshly ground pepper
2 tablespoons vegetable oil
Four 6-ounce skinless Spanish mackerel fillets
How to Make It
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.
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.
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.
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.
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.
The black-eyed pea salad can be prepared early in the day; cover and refrigerate. Serve lightly chilled or at room temperature.
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.
This cilantro-inflected mackerel pairs perfectly with an herbal Chilean Sauvignon Blanc, particularly from the up-and-coming Casablanca Valley.
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