2) In a large saute pan heat the olive oil over a high flame, not quite to smoking point. Add the butter, then quickly, just as the butter begins to brown, place the fillets in the hot oil. Allow the fish to brown well before turning it over, about 2 to 3 minutes. Turn the fillets and brown the other side.
3) Once the fish is browned, place the fillets on a baking paper-lined baking tray. Finish baking the fish in the oven, about 3 to 4 more minutes.
For the wild American prawns:
1) Using a very sharp knife, split the prawns lengthwise, taking special care to keep the head attached. Rub the meaty part of the prawn with half the olive oil, then sprinkle the flesh with the seafood seasoning.
2) Heat the remaining oil in a large nonstick saute pan until just about smoking. Add the butter, then carefully place the prawns meat side down in the pan. Allow the prawns to brown then gently turn them to their shell side.
3) Lower the heat slightly and continue cooking for 3 to 5 more minutes, until the prawns are completely cooked.
For the black-eyed pea cakes:
1) Preheat the oven to 200C/Gas 6.
2) With your hands or a potato masher mash the black-eyed peas, leaving a few peas whole. Add the spring onion, red pepper, spices and egg. Mix thoroughly. Add the cheese and breadcrumbs and mix well.
3) Divide the mix into 6 (6cm) balls. Flatten balls to 7.5cm in diameter and about 1cm thick. This may be done a day ahead of time; if so cover the cakes and store in the refrigerator.
4) Heat the butter over a medium-high heat in a large frying pan. Lightly dust both sides of the cakes with seasoned flour and place them in the pan to brown. Leave enough room between cakes to be able to flip them over.
5) When the cakes are brown on both sides, place them on a baking tray and put them in the oven for 7 minutes, or until heated through.
For the frisee salad:
1) Wait until just before assembling the plates to mix the salad.
2) Over a low heat, warm the olive oil and the shallot slightly. Remove from the heat and mix together all the ingredients except for the frisee and the bacon. Gently toss the frisee with the dressing mix and divide among the 6 plates. Sprinkle the salad with the bacon.
For the smoked tomato coulis:
1) In a small stainless steel saucepan, heat the olive oil over a low heat. Place the shallots, garlic, salt and cayenne pepper in the hot oil and cook for about 4 to 5 minutes, stirring often to prevent browning. Add the peeled and seeded smoked tomatoes and cook over a low heat for about 10 to 12 minutes.
2) Remove from the heat and allow the mixture to cool for about 10 to 15 minutes.
3) Place the cooled mixture into the blender and puree until smooth.
4) Stir in the vinegar and hold warm until ready to serve.
For the dish assembly:
1) Place the black-eyed pea cakes in the centre of each plate. Arrange the frisee salad just behind the pea cake.
2) Take 2 halves of cooked prawn and place them so that the head portions meet at the top of the frisee salad.
3) Place the cooked grouper on top of the pea cake and place a small pool of the smoked tomato coulis near the front of the dish.