The dining services coordinator at Sunrise at Ivey Ridge, GA, regularly creates this homemade Southern dish for his residents. With black-eyed peas being high in fiber and folate, and also a low-fat source of protein, they’re a great staple to keep on hand.
Did you know? The fiber in black-eyed peas helps to prevent type 2 diabetes by stabilizing blood sugar levels. Adequate folate intake helps produce enough red blood cells to prevent anemia.
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Cornbread Crusted Trout with Black-Eyed Peas & Tomato Concassé
6 (4 oz.) trout filets
1 to 2 pieces leftover cornbread
1 T. unsalted butter, melted
3 mild Italian sausage links
2 c. cooked black-eyed peas
½ green bell pepper, seeded / chopped
½ red bell pepper, seeded / chopped
½ c. red wine
3 Roma tomatoes
4 green onions
- Arrange the trout, skin side down, on a lined pan. Crumble the cornbread over the trout, then drizzle the cornbread with the butter.
- Bake the trout in a 350F oven until golden brown and cooked through.
- While the trout is cooking, remove the sausage from the casing and cook over medium heat until just golden.
- Add the black-eyed peas, peppers and wine. Continue cooking until sausage is cooked through and the vegetables are tender.
- Score the tomatoes and plunge into boiling water for 2 minutes. Remove and shock immediately in ice water. Remove the skins and seeds, then chop the tomatoes. Toss with the green onions.
- Mound the black-eyed pea mixture in the middle of a serving dish. Top the peas with a piece of trout. Spoon tomatoes over the fish. Serve immediately.
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This delicious (and high in fiber!) soup brings back fond childhood memories at grandma’s house for the Dining Services coordinator at Brighton Gardens of Florham Park, NJ.