Caitlin Bensel
Hands-On Time
15 Mins
Total Time
30 Mins

Here’s a light, fresh, and flavorful recipe, perfect for a Monday dinner after an indulgent weekend. No matter what night of the week you’re making it, the short ingredient list and easy steps are welcome. Leaving the kale to sit in the dressed salad for at least 30 minutes allows the leaves to soften and wilt. It also takes the raw bite out of the shallot and cloves. If you can’t find trout, catfish works equally well. Serve with a blonde beer or an earthy light red wine.

How to Make It

Step 1

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.

Step 2

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.

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