The recipe will be for:
Pan seared mangrove snapper with fresh shelled summer black eye pea and okra ragout and a watermelon and upland cress salad.
1/4 pound strip bacon, cut into 1/4-inch pieces
1 cup yellow onion, diced
1 1/2 tablespoon garlic, chopped
3 cups fresh okra, cut into rounds
2 fresh small red hot chiles, chopped
2 cups cooked fresh black-eyed peas
1 cup green onions
1 cup cherry tomatoes
In a large saute pan, cook bacon until fat is rendered. Remove bacon with slotted spoon and set aside. Saute yellow onion and garlic in bacon drippings until soft. Add okra, and chile pepper and cook until tender, about 10 minutes. Add black-eyed peas, green onion, and cherry tomatoes and cook an additional 5 minutes. Season with salt, pepper and chopped parsley and toss in reserved bacon.
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