CookEat Recipe
Pimento Pepper and Black-Eyed Peas with Cilantro
Snapper is cooked with pimento peppers, black-eyed peas and ginger, then gently folded with beaten egg until set. Spoon onto baguette toasts spread with yogurt and finish with cilantro.
Method
Steps
Step 1
Use canned black-eyed peas, weighed after draining and rinsing. Wash, seed and finely dice the pimento peppers; peel and mince the ginger. Wash and chop the cilantro. Weigh the egg without shell and beat in a bowl.
Step 2
Heat the olive oil in a wide non-stick pan over medium heat. Cook the pimento peppers and ginger for 6–8 minutes until softened. Add the peas and stir for 2 minutes.
Step 3
Use raw boneless snapper fillets, checked for bones and cut into 2 cm pieces. Add to the pan, cover and cook gently for about 6–8 minutes, turning carefully, until a clean thermometer reads 70°C in the thickest fish pieces.
Step 4
Pour the beaten egg into the pan. Cook over medium-low heat, folding gently, until the eggs are set and a clean thermometer reads 74°C in the egg mixture. Take off the heat and fold in all but 1 teaspoon of the cilantro, reserving that teaspoon for finishing.
Step 5
Slice the baguette and toast in a dry pan for 1–2 minutes per side. Spread yogurt onto the toasts, spoon the hot fish, vegetables and set egg over it and finish with the reserved cilantro. Divide into six portions and serve immediately.
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