Flounder with Lady Pea Succotash
Photo by Christopher Hirsheimer
One of the most-honored eateries in the Southeast, shares an amazing twist on regional flavors.
As Served By: Highlands Bar and Grill, Birmingham | Yield: 4 servings
If lady peas are not available, substitute favas or sweet peas.
- 1/2 small red onion, cut into 1-inch-thick slices
- 1 cup cooked lady peas (or substitute pink-eyes, crowders or cranberry beans; see recipe on page 15 of Frank Stitt’s Southern Table for cooking instructions)
- 1/4 cup pot liquor from the peas, reserved
- 2 tomatoes, seeded and cut into 1/4-inch dice
- 2 ears corn, husked, boiled for 4 minutes, and kernels cut off the cob
- 1/2 small shallot, finely minced
- 4 basil leaves, torn into small pieces
- 4 sprigs dill leaves, coarsely chopped
- A few chives, finely chopped
- 1 tablespoon sherry vinegar
- Kosher salt and freshly ground white pepper to taste
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling if desired
- Four 6- to 8-ounce flounder fillets, skin on or skinless
- Salt and pepper
- 1 tablespoon vegetable oil, such as canola
- 1 lemon, cut into wedges
To make the succotash, prepare a hot grill or preheat the broiler. Grill or broil the onion slices, turning once, until lightly charred on both sides, 3 to 4 minutes per side. Let cool, then cut into 1/4-inch-dice.
In a large bowl, combine the charred onion, peas, tomatoes, corn, shallot, basil, dill and chives. Stir in the sherry vinegar and season with salt and pepper. Stir in the olive oil; taste, and adjust the seasoning. Set aside.
To prepare the fish, heat a heavy skillet just large enough to hold the fillets over medium-high heat. Season the fish with salt and pepper. Add the oil to the hot skillet and heat until shimmering. Reduce heat to medium, place fillets skin side up in the skillet, and cook until nicely golden on the first side, 3 to 4 minutes. Carefully turn the fish and cook until just done, another 3 to 4 minutes. (Peek inside one fillet to check for doneness — the thickest part should have turned to pearly white.) While the fish finishes cooking, add the succotash and pea pot liquor to a sauté pan and cook over medium heat until heated through. Transfer the fish to serving plates and serve with the succotash and lemon wedges. Drizzle each fillet with a splash of olive oil, if desired.
Excerpted from Frank Stitt’s Southern Table by Frank Stitt (Published by Artisan Books). Copyright © 2004.
This recipe was provided to The Year of Alabama Food by the professional chef or restaurant identified above. The Year of Alabama Food staff has not tested this recipe and cannot make any representation as to the results.