Grilled Branzino Recipe
with Black Eyed Peas, Collard Greens, Pickled Turnips and Mustard Beurre Blanc
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Ingredients
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Fish
Black Eyed Peas
Collard Greens
Pickled Turnips
Mustard Beurre Blanc
Method
Grilling the Branzino
- 1
- 2
Black Eyed Peas
- 3
Cook the Peas
In a pot, combine black-eyed peas, diced onion, minced garlic, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes until peas are tender. Season with salt and pepper to taste.
Collard Greens
- 4
Sauté the Greens
In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for 1-2 minutes. Add collard greens and cook until wilted, about 5-7 minutes. Season with salt to taste.
Pickled Turnips
- 5
Pickle the Turnips
In a bowl, combine sliced turnips, rice vinegar, sugar, and salt. Let sit for at least 30 minutes before serving, or refrigerate for a few hours for more flavor.
Mustard Beurre Blanc
- 6
Make the Sauce
In a saucepan, combine white wine and minced shallots over medium heat. Reduce until almost dry. Stir in heavy cream and bring to a simmer. Gradually whisk in butter until melted and smooth. Stir in Dijon mustard and season with salt to taste.
