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Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.
- 4 plum tomatoes (about 1 lb.), seeded, coarsely chopped
- 1 garlic clove, finely chopped
- 1 15-oz. can black-eyed peas, rinsed
- 2 Tbsp. coarsely chopped fresh basil
- 2 Tbsp. coarsely chopped fresh flat-leaf parsley
- 1 Tbsp. fresh lemon juice
- ½ cup plus 1 Tbsp. olive oil
- Kosher salt and freshly ground black pepper
- 4 6-oz. swordfish or wahoo steaks
Toast coriander seeds in a small skillet over medium-high heat, swirling pan occasionally, until fragrant, about 2 minutes. Let cool, then coarsely chop.
Combine coriander seeds, tomatoes, garlic, black-eyed peas, basil, parsley, lemon juice, and ½ cup oil in a medium bowl; season with salt and pepper and toss to combine. Let sauce sit at room temperature to let flavors meld, at least 30 minutes.
Meanwhile, heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook until golden brown and cooked through, about 4 minutes per side.
Serve fish topped with sauce.
DO AHEAD: Sauce can be made up to 3 hours ahead. Cover and chill.