Recipe: Highlands Bar and Grill Flounder with Lady Pea Succotash

HIGHLANDS BAR AND GRILL FLOUNDER WITH LADY PEA SUCCOTASH

FOR THE SUCCOTASH:
1/2 small red onion, cut into 1-inch-thick slices
1 cup cooked lady peas (see note*), 1/4 cup pot liquor from the peas reserved
2 tomatoes, seeded and cut into 1/4-inch dice
2 ears corn, husked, boiled for 4 minutes, and kernels cut off the cob
1/2 small shallot, finely minced
4 basil leaves, torn into small pieces
4 sprigs dill leaves, coarsely chopped
A few chives, finely chopped
1 tablespoon sherry vinegar
Kosher salt and freshly ground white pepper to taste
3 tablespoons extra-virgin olive oil, plus extra for drizzling if desired
FOR THE FLOUNDER:
4 (6- to 8-ounce each) flounder fillets, skin on or skinless
1 tablespoon vegetable oil, such as canola
1 lemon, cut into wedges

TO MAKE THE SUCCOTASH:
Prepare a hot grill or preheat the broiler. Grill or broil the onion slices, turning once, until lightly charred on both sides, 3 to 4 minutes per side. Let cool, then cut into 1/4-inch dice.

In a large bowl, combine the charred onion, peas, tomatoes, corn, shallot, basil, dill and chives. Stir in the sherry vinegar and season with salt and pepper. Stir in the olive oil, taste, and adjust the seasoning. Set aside.

TO PREPARE THE FISH:
Heat a heavy skillet just large enough to hold the fillets over medium-high heat. Season the fish with salt and pepper. Add the oil to the hot skillet and heat until shimmering. Reduce the heat to medium, place the fillets skin side up in the skillet, and cook until nicely golden on the first side, 3 to 4 minutes. Carefully turn the fish and cook until just done, another 3 to 4 minutes. (Peek inside one fillet to check for doneness - the thickest part should have turned to pearly white.)

While the fish finishes cooking, add the succotash and pea pot liquor to a saute pan and cook over medium heat until heated through.

TO SERVE:
Transfer the fish to serving plates and serve with the succotash and the lemon wedges. Drizzle each fillet with a splash of olive oil if desired.

Makes 4 servings

*NOTE:
You may substitute pink-eyes, crowders or cranberry beans. To cook peas or beans:

6 cups water
1 onion, quartered
1 bay leaf
4 thyme sprigs
4 savory sprigs
Kosher salt
1 pound lady peas or beans, shelled, picked over and rinsed
Freshly cracked black pepper

Combine water, onion, herbs and salt in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook gently for 15 minutes. Add the beans, adjust the heat to maintain a simmer, and cook until the beans are just tender, 15 to 20 minutes. Taste for seasoning and add salt if necessary. Remove the pan from the heat and let the beans rest in their liquid for 10 minutes.

Adapted from source: Frank Stitt's Southern Table: Recipes and Gracious Traditions From Highlands Bar and Grill by Frank Stitt, Pat Conroy, and Christopher Hirscheimer