Pompano With Black Eyed Peas And Citrus Salsa Recipes

Steps:

• To make the salsa, combine the peas and water in a medium-size saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer, uncovered, until the peas are tender, adding more water if needed to keep them covered, about 1 hour. Drain and let cool.
• Place the peas in a bowl and add the onion, grapefruit, oranges, jalapenos and cilantro and toss lightly. Add the lime juice, olive oil, 2 teaspoons salt and pepper and toss. Set aside.
• To make the fish, combine the cornmeal, 1/2 teaspoon salt and pepper in a shallow dish. Coat the fillets in the cornmeal. Spray both sides lightly with the olive oil. Heat a large nonstick skillet over medium-high heat until hot. Add the fillets and cook until just cooked through, about 3 minutes per side.
• While the fish is cooking, cut the avocado in half lengthwise and remove the pit. Cut the flesh lengthwise into thin slices and carefully scoop them out of the skin. Season the fish with salt and pepper to taste. Place 1 fillet on each of 4 plates. Spoon some of the salsa across each fillet. Fan the avocado slices over the salsa and serve immediately.

Steps:

• Heat 2 teaspoons oil in a big nonstick skillet over medium-high heat.
• In a small bowl, mix together the paprika, Old Bay, sugar, and 1/4 teaspoon salt; sprinkle mixture over chicken.
• Put chicken in the skillet; cook 2 minutes on each side.
• Wrap handle of pan with foil.
• Place pan in oven; bake in a 350° oven for 6 minutes or until chicken is done; cover and keep warm.
• Heat 1 teaspoon oil in a large saucepan over medium heat.
• Add 1 cup onion and garlic; stir/saute for 3 minutes.
• Stir in 1/4 teaspoon salt, rice, Tabasco, and black-eyed peas; cook 3 minutes or until well heated, stirring often.
• Spoon about 3/4 cup rice mixture into each of 4 bowls; top each with 1 chicken breast half.
• Sprinkle each serving with 1 tablespoon green onions.