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Martha’s Vineyard Restaurants: Who’s Cooking What
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RECIPE: Blackened Fluke with Red Beans, Rice, Spicy Collard Greens, and Fried Okra
- Yield: Serves 4-6 1x
Ingredients
Units
Scale
- 1 1/2 pounds fluke
- 1 cup Carolina Gold Rice
For the Red Beans
- 16 ounces dried red beans
- 2 bay leaves
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 2 tablespoons smoked paprika
- 1 teaspoon red chili flakes
- 1/2 onion, diced
- 1 jalapeno, sliced into thin rounds
- 4 radishes, sliced into thin rounds
- 32‒40 ounces water
For Spicy Collard Greens
- 1‒1 1/2 pounds collard greens
- 1/2 onion, diced
- 2 tablespoons white vinegar
- 1 teaspoon cane sugar
- 2 teaspoons coarse Kosher salt
- 1 tablespoon red chili flakes
- 1 tablespoon smoked paprika
For the Fried Okra and Roasted Tomatoes
- 12 – 16 ounces okra
- 3 tablespoons cornmeal
- 4 of any type of small round tomatoes (not halved)
For the Blackening Seasonings
- 3 tablespoons smoked paprika
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme
- 1/2 tablespoon tablespoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
Instructions
For the Spicy Collard Greens
- Combine all ingredients in a pressure cooker.
- Cook on the stew setting for 30 minutes.
For the Red Beans
- Combine all ingredients in a pressure cooker.
- Cook on the bean setting for 30 minutes.
- Check beans for taste and add 1/4 cup of your favorite hot sauce.
- Pressure cook for an additional 30 minutes.
- Lightly smash the beans to thicken the texture.
Note: Beans reach their peak flavor 48 hours after cooking.
For the Fried Okra
- Lightly coat okra with yellow cornmeal.
- Deep fry okra in 2 inches of neutral oil until golden brown.
- Salt to taste.
For the Roasted Tomatoes
For the Rice
- Follow directions on the package
For the Fish
1. Combine all spices/herbs
2. Coat the fluke on both sides
3. Coat your iron skillet (9-inch skillet will do) with 2 Tablespoons of vegetable oil, medium to high heat.
4.Once oil is hot, cook fluke 2– 3 minutes on each side.
Assemble
- Put a layer of rice on the bottom (5 ounces)
- Add 10–12 ounces of beans on top of that, leaving some rice showing
- Place the fish on a diagonal on top. Garnish to taste with sliced jalapeños, green onions, and radishes cut on a bias.
