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Red Pea Hummus Crusted Local Mahi Mahi



4 mahi mahi portions, skinless

2 cups Sapelo red peas, soaked in cold water for 2 hours

2 quarts chicken stock

1 bouquet garni (bundled herbs)

Salt and pepper

½ teaspoon chopped thyme

½ teaspoon chopped oregano

1 teaspoon roasted garlic puree

1 tablespoon roasted shallot puree

½ teaspoon seasoning sauce (may substitute soy sauce)

6 tablespoons olive oil

Cooking liquid


  1. Sear mahi for about 3 minutes or until brown on one side. Reserve.
  2. Boil peas with stock, garni, salt, and pepper until a bit overcooked and very soft.
  3. Strain off liquid and reserve. Cool peas to room temperature.
  4. In food processor, combine peas with herbs, purees, and seasoning sauce until smooth.
  5. Slowly incorporate oil while machine is running. If too thick, use reserved cooking liquid to help thin out the hummus.
  6. Season with salt and pepper.
  7. Spread hummus on fish and bake fish at 350 degrees until done. Timing will depend on size of fish.
  8. Serve with baby mustard greens with lemon and Georgia Olive Farms Olive Oil.
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