The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Red Pea Hummus-Crusted Mahi Mahi


4 skinless mahi mahi filles

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

2 quarts chicken stock

1 bouquet garni (bundled herbs such as thyme, parsley, rosemary)

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 (or substitute soy sauce)

6 tablespoons olive oil


  1. In a medium skillet, sear fish for about 3 minutes, or until brown on one side. Set aside. Preheat oven to 350 degrees.
  2. In a large stock pot, boil peas with stock, bouquet garni, salt, and pepper, until they're a bit overcooked and very soft. Strain beans, reserving liquid and discarding bouquet garni. Allow peas to cool to room temperature.
  3. In a food processor, combine peas with herbs, purees, and seasoning sauce and blend until smooth. Slowly incorporate oil while machine is running. If hummus is too thick, add some reserved cooking liquid. Season with salt and pepper.
  4. Spread hummus over fish and bake in oven until fish is cooked through. Serve with baby mustard greens with lemon and a drizzle of olive oil.
Print Recipe