Total Calories: 272
TO MAKE THE SALAD: In a medium sauté pan over medium-high heat, warm the vegetable oil. Add the ham and cook for 2 to 3 minutes, stirring occasionally. Add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the celery and bell pepper and cook for a 3 to 4 minutes more, stirring occasionally. Add the black-eyed peas, sugar, and vinegar. Simmer for 2 to 3 minutes. Season with pepper and set aside to cool.
Lightly brush or spray both sides of the fish steaks with vegetable oil and season with salt and pepper. Brush the steaks with the barbecue sauce. Grill over Direct Medium heat until opaque throughout but still moist, 8 to 10 minutes, turning once halfway through grilling time. Brush with additional sauce after turning. Remove from the grill and serve warm with the salad.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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