Culinary historian, educator and chef Kevin Mitchell shares a few of his favorite Southern-style seafood recipes.
is joining TODAY to share a few of his favorite Southern-style seafood recipes. He shows us how to make fried catfish and creamy grits with tomato gravy and blackened salmon with black-eyed peas and collard greens.This recipe stays true to the original Southern-style dish but kicks up the flavor.
Smoked paprika adds depth to the gravy, the grits bring a rich creaminess to the plate and are a great textural complement to the crispy fried fish.I love this dish because takes me back to my grandmother's kitchen. Black-eyed peas were one of the first things she taught me how to cook at six years old. I love using salmon with the peas and greens, because the fattiness of the salmon cuts through the spice and goes nicely with the slight sweetness of the coconut milk.
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