Sautéed Spanish Mackerel with Black-Eyed Pea Salad
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
Recipe Summary test
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.