Ingredients
• 1/2 small red onion, cut into 1 inch slices
• 1cup cooked Red Island Sea Peas, ¼ cup pot liquor from the peas reserved
• 2 tomatoes, seeded and cut into ¼ inch dice
• 2 ears corn, husked, boiled for 4 minutes, kernels cut off cob
• 1/2 finely minced shallot
• basil leaves, rough chopped
• Finely chopped chives
• 1 tbsp sherry vinegar
• Kosher salt and freshly ground white pepper
• 2 tbsp extra virgin olive oil
• 1 tbsp butter
• 4 5 oz portions of spot tail bass
• tt salt and pepper
• 2 tbsp oil
Directions
Grill onions slices, turning once, until lightly charred on both sides, 3-4 minutes per side. Let cool, then cut into ¼ inch dice.
In a sauté pan with a little oil add the onion and shallots. Sauté until translucent, about one minute. Add the warm peas and reserved liquid. Add fresh herbs and simmer for 30 seconds. Stir in olive oil and finish with butter. . Adjust seasoning if needed Set aside. To be served with pan seared spot tail bass
For the bass:
Heat oil in a medium size sauté pan to smoking point. Season fish with salt and pepper. In batches place fish in the pan flesh side down and sear for approximately 3 minutes or until a golden brown color is achieved. Turn fish over and continue cooking for an additional 2-3 minutes. Remove from pan and keep warm until ready to serve. Place a good amount of succotash in 4 serving bowls. Place fish atop flesh side up. Drizzle with olive oil and serve
• Optional before cooking fish dredge in a little Wondra or all purpose flour