Sautéed Spanish Mackerel With Black-Eyed Pea Salad

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Ingredients

1/2 pound dried black-eyed peas, rinsed (1 1/3 cups)

1/3 cup dried shrimp (see Note)

1/2 cup extra-virgin olive oil

1/4 cup fresh lime juice

1/4 cup chopped cilantro

2 scallions, white and light green parts only, thinly sliced

1 medium shallot, very finely chopped

1 medium tomato—halved crosswise, seeded and cut into 1/4-inch dice

1 small garlic clove, very finely chopped

1 jalapeño, seeded and very finely chopped

Salt and freshly ground pepper

2 tablespoons vegetable oil

Four 6-ounce skinless Spanish mackerel fillets

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