Sheepshead Fillet With Cornbread Puree And Butterbean Chow Chow Food

CHOW-CHOW

Steps:

• Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl. Refrigerate overnight.
• Press out as much liquid as possible from the vegetables.
• Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes. Add the vegetable mixture, toss to coat and bring it back to a boil. Remove from the heat and let cool to room temperature. Transfer to a container and store in the refrigerator for up to 7 days.

MANGO ORANGE CHOW

Steps:

• Peel the orange, cut into 1/4-inch-thick rounds, then cut each round into quarters until you have 1 cup of orange wedges. Place in a large bowl.
• Peel the mango and cut into random 1/4-inch pieces so they're bite-sized and fit on a toothpick easily. When you have 1 cup of mango pieces, add them to the large bowl. Add the cilantro, Scotch bonnet, lemon juice, and black pepper. Toss well and season with sea salt.
• Cover, refrigerate and let marinate for 5 minutes. Add more salt, to taste, if needed. Serve in a medium bowl with toothpicks.