Directions

1. For the redfish - heat a saute pan over high and add oil. Season fillets with salt and pepper then place them presentation side down in the pan. After about 3 minutes, use a fish spatula to turn the fish. Lower the heat and add 1 tablespoon of butter and the bay leaves. Tilt pan toward you and baste the fish for about 3-minutes. Set pan aside as is for later use.
2. For sweet potato puree - roast 2 sweet potatoes in oven on 350 degrees for about an hour. Peel hot potato and place in food processor. Add melted butter to processor and blend until smooth. Season with salt and pepper.
3. For purple hull peas - get a saucepan filled half way with salted water, and place on high heat. Once boiling, add the peas and turn the heat off. Cover. After about ten minutes, uncover and ice to shock the peas. Remove peas from the water and saute about 2 minutes in browned butter from fish pan.
4. To plate - put a spoonful of puree in the middle of the plate. Using your fish spatula, carefully plate fish on puree. With a perforated spoon, gently place peas on top of fish. Garnish with pea tendrils and drizzle browned butter around fish.