Yields 4-8 servings (depends on size of fish fillets)
from chef Dave Snyder of Halyards Restaurant, St. Simons Island, Georgia
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
In a medium skillet, sear fish for about 3 minutes, or until brown on one side. Set aside. Preheat oven to 350 degrees.
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.
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.
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.