Smoky Chipotle Porgy with Corn and Black-Eyed Peas
Southern-inspired · 30 mins
Porgy seasoned with chipotle powder and paprika, alongside a skillet of corn, black-eyed peas, red pepper and onion.
EBy Essie
Servings
4
4 piece Porgy fillets, skin-on
2 tsp Chipotle powder
2 tsp Smoked paprika
1 tsp Garlic powder
1.5 tsp Salt
0.5 tsp Black pepper
3 tbsp Olive oil
1 piece Yellow onion, diced
1 piece Red bell pepper, diced
3 clove Garlic
2 cup Corn kernels, fresh or frozen
1 can Black-eyed peas, cooked or canned, drained
2 tbsp Lemon juice
Calories
810 kcal
Protein
43g
Carbs
63g
Fat
45g
Fiber
12g
Sugar
6g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Season Fish
1. Pat the Porgy fillets very dry. Mix the Chipotle powder, Smoked paprika, Garlic powder, half of the Salt and half of the Black pepper, then rub the mixture over both sides of the fish. Let sit while you start the skillet.
2. Heat 1 tbsp of the Olive oil in a large skillet over medium-high heat. Add the Yellow onion and Red bell pepper and cook 4 minutes until softened. Add the Garlic and cook 30 seconds until fragrant.
1.0 tbsp Olive oil,
1 piece Yellow onion, diced,
1 piece Red bell pepper, diced,
3 clove Garlic
3. Add the Corn kernels and cook 4 minutes, stirring occasionally, until lightly browned in spots. Stir in the Black-eyed peas with the remaining Salt and Black pepper and cook 3 minutes until heated through. Stir in half of the Lemon juice, then transfer to a bowl and cover to keep warm.
0.8 tsp Salt,
0.2 tsp Black pepper,
2 cup Corn kernels, fresh or frozen,
1 can Black-eyed peas, cooked or canned, drained,
1 tbsp Lemon juice
Sear Fish
4. Wipe out the skillet and heat the remaining Olive oil over medium-high heat until shimmering. Place the fillets skin-side down and cook 3 to 4 minutes without moving until the skin is crisp and the flesh is opaque two-thirds up the side.
2.0 tbsp Olive oil
5. Flip the fillets and cook 1 to 2 minutes until just cooked through and flaking easily. Drizzle with the remaining Lemon juice and serve over the corn and black-eyed pea skillet.
1 tbsp Lemon juice
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
