Grouper Cheeks with Black-Eyed Peas

This grouper cheeks recipe is adapted from The Black Pearl in Okaloosa Island, Florida.

Photo courtesy of The Black Pearl/Bailee Eubanks

Grouper Cheeks with Black-Eyed Peas

2016-07-22 03:55:04

Makes 4 servings

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Ingredients

1. 1 (8-ounce) package bacon, chopped
2. 1 medium white onion, diced
3. 1 1/2 cups thawed frozen black-eyed peas
4. 2 1/2 to 3 cups chicken stock
5. 2 tablespoons clarified butter
6. 1 1/2 to 2 tablespoons blackening seasoning
7. 4 (2-ounce) grouper cheeks
8. Spicy Cream Sauce (recipe follows)
9. Garnish: fresh chives or baby greens

Instructions

1. In a large saucepan, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onion is translucent. Add peas and enough stock to cover by 1 inch, and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until peas are tender, about 40 minutes (add more chicken stock if necessary to keep peas just covered).
2. In a large cast-iron skillet, heat clarified butter over medium-high heat until butter just starts to smoke. Sprinkle blackening seasoning onto both sides of grouper. Cook until a crust forms on bottom of grouper, 3 to 4 minutes. Turn, and cook for 1 minute more. Serve immediately with peas and Spicy Cream Sauce. Garnish with chives or greens, if desired.

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