Growing up in the south, field peas were a staple in our house and they will always be one of my favorite vegetables. This dish brings back childhood memories of family potlucks with tables full of farm-fresh vegetables for supper and homemade pies for dessert. We might have had fried catfish with our field peas back then, but I’ve lighted things up with my Grilled Tilapia and Field Pea Succotash recipe.
This meal is so simple to prepare and makes a fast weeknight meal that’s worthy of company if you prepare your field peas the day before. This succotash also pairs well with scallops, shrimp or any white fish of choice.
2 tablespoons olive oil, divided
1 yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, seeded and diced
2 cups cooked field peas, drained
1 cup frozen corn
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives
4 (6 ounce) tilapia fillets
1 teaspoon lemon pepper seasoning
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add onion and sauté until translucent and fragrant. Add garlic and red bell pepper and continue cooking a few more minutes until pepper is tender.
- Add peas, corn, salt and pepper. Cook for a couple of minutes, and reduce heat to low to keep succotash warm while grilling tilapia.
- Season tilapia fillets with lemon pepper seasoning and brush with olive oil. Prepare grill for medium heat. Grill fish for 3 to 4 minutes per side, until fish flakes with a fork. Serve fish over succotash.