Recipes
Grilled Kanpachi, Hoppin' John, and Redeye Gravy
Stephen Jones
Chef
The Larder + The Delta
Phoenix
Ariz.
Rate this recipe
Yield
1 serving
Ingredients
As needed
Canola oil
1
c
Carolina G old rice, cooked
1/4
tsp
Freshly ground black pepper
As needed
Olive oil
1
tbs
Trinity (chopped onion, celery, and bell pepper)
1/4
c
Sea I sland field peas or black-eyed peas, cooked, braising liquid reserved
1
each
Kanpachi tail section, 6-O z, scaled and rinsed under cold water
As needed
Salt
As needed
Freshly ground white pepper
1
Prepare a grill for medium heat (you don’t want the fish to scorch, char, or flare up).
2
Heat a cast-iron pan with canola oil over medium heat for 5 minutes, then add cooked rice to pan; let sit untouched for 1 to 2 minutes, then lower heat to medium-low. Season top of rice with pepper only, being careful not to disturb the pan much, as you want rice to crisp on the bottom and not burn.
3
In a separate pan, add a small film of olive oil, add trinity, and sweat for 1 minute, then add cooked field peas and some of peas’ cooking/braising liquid (about 2 ounces) and cook over medium-low heat.
4
While rice and peas are heating, place kanpachi tail on cutting board and make 2 cross marks on each side of fish, which will ensure even cooking. Season fish with salt and white pepper and place on grill, being careful not to burn or char the fish. You want an even cook, where the fish is perfectly crisp and golden brown. Rotate/flip fish tail to ensure even cooking on all sides.
5
Once rice is golden brown and crispy, combine with peas and toss to mix them together.
6
Serve fish tail with Hoppin’ John and redeye gravy.
- Log in or register to post comments