GOLDEN VALLEY, Minn. - The big challenge during Lent for many of us is to find tasty, meatless options. Chef Kevin Pazandak from Redstone American Grill visited KARE 11 Today on Monday to serve up a delicious fish dish that's also easy to make at home.
For more information about Redstone and its two locations in Eden Prairie and Minnetonka, visit redstonegrill.com.
Striped Bass with Black-eyed Peas
½ pound black-eyed peas
3 ½ cups chicken stock
1 carrot, cut into large pieces
¼ cup finely diced carrot
¼ onion, cut in half
¼ cup finely diced onion
1 rib celery, cut into large pieces
¼ cup finely diced celery
¼ pound bacon, cut into cubes
1 bay leaf
1 TBSP salt and pepper mix (plus extra)
¾ TBSP champagne or white wine vinegar
7 TBSP butter (almost 1 stick)
Rinse dried black-eyed peas in cold water and cover with 2-3 cups cold water. Let soak for 3-4 hours. Drain well. In a large sauté pan melt 1 TBSP butter and add finely diced carrots, onion and celery to pan with salt and pepper. Cook for 4-6 minutes until tender. This is your "mirepoix."
In large stock pot cook bacon until golden brown. Add large pieces onions, carrots, and celery cook for 2-3 minutes. Add chicken stock, bay leaves and black-eyed peas. Simmer for 15-25 minutes until peas are tender. Remove large vegetable pieces and bay leaves. Add salt/pepper, mirepoix, vinegar and bring everything to a simmer before serving.
4 8oz. fillets
Add 2 TBSP oil to skillet. Heat over medium-high heat. Place fish in pan skin side down and gently press on the fish to ensure the skin is flat to the pan. Once the skin is golden brown (about 2-3 minutes) flip to other side and cook for 2-3 minutes. Add a bit of melted butter and fresh thyme.
Place black-eyed pea mixture in the center of a bowl. Then add fish and finish with Crispy fried onions, chopped fresh parsley and chives. (You may need to cook fish in batches depending on the size of your skillet or choose to serve smaller, 4 oz. portions of the fish).
Garnish with crispy onion straws, chopped fresh parsley and chives.
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