Cornmeal Grouper with Black-eyed Pea and Hominy Succotash

What You’ll Need:

For the Puree

½ Cup Packed Basil

½ Cup Packed Parsley

4 Cloves Garlic, Grated

4 Tbsp Olive Oil

For the Black-Eyed Pea & Hominy Succotash


  • 2 Tbsp Veggie Oil
  • ½ Sweet Onion, Quartered and Skinned with Root Intact
  • 2 Cups Good Quality Veggie Stock
  • 1 Tbsp Rice Vinegar
  • 2 Dried Bay Leaves
  • 3 Fresh Thyme Sprigs
  • 2 Cups Fresh or Frozen Black Eyed Peas (see you at New Years)

Hominy / Succotash

  • 3 Tbsp Kerrygold Unsalted Butter
  • ½ Sweet Onion, Thinly Sliced (pro tip: use the other half from the peas)
  • 2 Cloves Garlic, Minced
  • ½ Red Bell Pepper, Fine Dice
  • ½ Yellow Bell Pepper, Fine Dice
  • ¼ Green Bell Pepper, Fine Dice
  • 1 10oz can Hominy
  • ½ Cup Veggie Stock
  • ½ Cup Heavy Cream
  • 1 Tsp Fresh Lemon Juice
  • 3-4 Grates of Good Quality Parmesan Cheese
  • 3 Tbsp Parsley, Chopped

For the Grouper

  • 4 6-10 oz Skinless Grouper Filets
  • 1 Cup Cornmeal
  • 2 Tbsp Kosher Salt
  • 2 Tsp Fresh Ground Black Pepper
  • 6 Tablespoons Peanut Oil

What You’ll Do:


  1. Blend all ingredients until smooth and set aside.


  1. Heat oil in medium saucepan over medium-high heat.
  2. Add the quartered onion and caramelize each side until dark brown.
  3. Add Veggie stock, vinegar, bay leave, thyme and peas then bring to a boil.
  4. Once boiling, reduce to a simmer and cook for 20 minutes or until tender.


  1. Heat butter over medium-high heat in a large skillet.
  2. Add onion and garlic and cook until translucent.
  3. Add Bell Peppers and cook until soft.
  4. Drain Hominy and add to the pan along with the peas and their liquid.
  5. Add Veggie stock and bring to a simmer cooking until the stock has reduced by half.
  6. Add cream and let simmer a couple minutes more.
  7. Season with Salt and Pepper then stir in lemon juice, cheese and parsley.


  1. Combine cornmeal, salt and pepper.
  2. Season fish with salt and pepper then dredge into the cornmeal mixture making sure to press down firmly for even coating.
  3. Heat oil in sauté pan over medium-high heat until oil shines bright like a diamond.
  4. Place fish into pan and cook for about 3-4 minutes on each side or until flaky and cooked through.
  5. Move to a paper towel lined plate once cooked.


  1. Place a nice spoonful of the puree in the middle of the serving plate.
  2. To one side, spoon a nice amount of the succotash.
  3. Place grouper in the middle of the plate.
  4. Top with whole Basil leaves and chopped Parsley.
  5. Enjoy!

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