How to Make It
Stir together black-eyed peas, kale, shallot, garlic, vinegar, 2 tablespoons oil, and teaspoon each salt and pepper in a large bowl. Set aside at room temperature for 15 minutes.
Season fillets with remaining teaspoon each salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add 2 fillets, skin side down, and cook until golden, about 2 minutes. Flip and cook until fish is just cooked through, about 2 minutes more; transfer to a plate and tent with foil to keep warm. Repeat with remaining 1 tablespoon oil and 2 fillets. Serve fish with black-eyed pea salad.