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SMOKER RECIPE: Easy Smoky Black-Eyed Peas and Seared Halibut

Smoky Black-Eyed Peas

Note: Why use PTFE basket for this recipe?
To achieve the signature smoky flavor, most recipes call for ham hock, adding both smoke and fattiness to the dish —
this vegetarian version benefits from direct smoking, for a healther, quicker, cheaper version of a classic dish.

Active Time: 20 min Total Cook time: 22 min

1 15 oz. can black eyed peas

3 cups unsalted chicken stock

2 cups water

¾ tsp. Freshly ground black pepper

½ tsp. Kosher salt

¼ cup chopped green onions

Hot sauce (optional)

 

  1. Preheat smoker to 160°F
  2. Drain and add peas and next 6 ingredients to Essentialware solid oven basket
  3. Place mixture in smoker, cook for 20 minutes
  4. Top with green onions and hot sauce, if desired, and serve

 

 

To complete the meal, pair with:

Seared Halibut

 

Total time: 20 min – 4 hr. 20 min

 

4 fillets hearty white fish, halibut or grouper

½ cup olive oil

½ tsp salt

½ tsp fresh ground black pepper

¼ tsp cumin

1 ½ cup flour

½ tsp flaky salt, such as Maldone or fleur de sel

Juice of ½ lemon

 

  1. Combine olive oil, salt, fresh ground black pepper, cumin, and olive oil, mix thoroughly
  2. Baste fillets in mixture — to marinade, add mixture and fillets to a container and seal, place in fridge for up to 4 hours. If skipping the marinade, preheat oven to 350°F.
  3. Shake off excess, dredge fillets in flour
  4. Bring skillet to high heat, add fillets and fry to golden brown
  5. Transfer to oven, baking for 15 minutes
  6. Remove fish from oven, allow 5 minutes to cool. Top with a light touch of Maldone salt and a squeeze of lemon juice, then finish with smoky black-eyed peas. Serve immediately.

 

 

 

 

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