Pan Roasted Black Grouper with Wild American Shrimp, Black-Eyed Pea Cakes, Applewood Smoked Bacon and Frisee Salad and Smoked Tomato Coulis

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The black eyed peas cakes really were great. I very much enjoy the flavor of cumin so I used a full teaspoon instead of the recommended 1/2 tsp. If you are pressed for time, I definately suggest you make these in advance. They are perfectly fine to cook up, refridgerate and reheat later. Depending on how big you make the cakes depends on how far they will go. I ended up with about 10 good sized cakes.... for just two people that's a lot. It has been nice however to use the rest throughout the week as a snack or with other meals. A great staple to just about any meal.

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When I read the recipe I was hooked. Never having tried black eyed peas, this looked like a good opportunity to experiment. The Pea Cakes were amazing, so nutty, complex and satisfying. The fish was great, although I would skip the fying and bake all the way. The greens were very good (couldn't find just frisee at my crummy local Publix, so I used the generic spring mix and they turned out really good. The coulis was also a nice touch (like previous reviewer, I used regular tomatoes, smoked paprika as well as chipotle powder. I skipped the shrimp - a bit predictable and my iron chef timer would have expired! Do try this - if only for the pea cakes (which make an excellent veggie burger in themselves.

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Living in rural Texas, I have problems finding all the ingredients, but I made the Black-Eyed Pea Cakes and they were wonderful. However, the second time I had to double the recipe since my family could make a whole meal of them. Thanks

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So here's the deal - the ingredient list and measurements of everything are fine. The directional portion of the recipe could have used a bit more guidance.

You will want to do a fair amount of prep at your leisure prior to a heat source coming into play. Both the black eyed pea cakes and the tomato coulis can be done well ahead of time.

I would recommend creating the pea cakes to either the pudding stage (then airtight container + fridge or even browned on both sides (then laid out on the cookie sheet on the counter/fridge. Also, a bit more heat was necessary to make these pop so I added just a bit of cayenne in there.

The smoked tomato coulis... This was the only thing I had trouble with and I had to substitute smoked tomatoes for tomatoes + fake smoke (worcestire and some smoked paprika which worked decently enough. However, this could have completed beforehand and then kept cold until ready to serve. A couple of quick time-savers and recommendations. Use a small pot to cook the tomatoes in and have another pot with ice water waiting. When it calls to allow the coulis to cool for 15 minutes just set the first pot in the second and it will speed your cooling time.

Note: the coulis was not recommended to be served hot or cold. Personally I liked the contrast with the piping hot fish, shrimp, and pea-cakes with the cold coulis.