Dice the 5×5 tomato and slice the cherry tomatoes in half, then mix in a bowl with oil, salt, and pepper. Place mixture on a sheet tray and cook for 10 minutes at 450 F in the oven until caramelized and soft. Add mixture to blender and puree until smooth.
Peel the whole clove of garlic, then place it in foil with a tablespoon of oil. Roast it in the oven for 15 minutes at 400 F. Remove garlic from the foil and place in the blender, then puree it. Allow it to cool.
Boil the crowder peas in water until soft, then drain and allow to cool. To reheat, place in a sautéed pan, add 1 tablespoon of oil and 1 tablespoon of minced garlic and shallots. Add 1 tablespoon of roasted garlic puree, half of cup of chicken stock, and salt and pepper, then reduce liquid and add 1 tablespoon of butter.
Heat a pan with 1 cup of boiling water. Add 1 tablespoon of peas, then add salt and pepper. Cook until peas are hot. Drain the water and add the peas to the dish.
Peel the turnips, then cut them into 1-inch squares. In the pot, add 2 cups of sugar, 2 cups of salt, 4 cups of apple cider vinegar, and 1 tablespoon of ground mustard. Bring the ingredients to a boil, then add the turnips to it. Remove the turnips and liquid from heat and allow them to cool. Store the turnips in that liquid.
Heat 3 cups of oil in the pot. When it’s hot, add 2 ounces of fresh picked basil and ½ ounce of fresh spinach. Immediately remove the mixture from the heat, then place it in the blender to puree. Place mixture in the container and put it in ice water and allow to cool.
Juice 3 lemons and 1 orange, then place the juice in robot coupe, add 2 egg yolks, and blend until it’s a thick consistence. Then slowly add oil to emulsify to your desired consistency. Add salt and pepper.
Split and remove the seed from one jalapeño, then cut it into strips. Mix them with a seasoned flour, then remove then and add to the buttermilk. Dip the jalapeños in Zatarain’s fish fry seasoning salt. Add jalapeños to the fryer and fry at 350 F until crispy.
In a hot sautéed pan, add a teaspoon of oil. Place the Snapper on and cook until the skin is golden brown, then flip the fish, reduce the heat, add tomato puree, and let it reduce while fish is cooking.
For plating, place the crowder peas on the plate, then put the fish on the top. Place the turnips and sweet peas on the plate. Drizzle lemon aioli over the dish, then some basil oil. Spoon over the tomato puree from the pan on the fish, garnish with tomato and jalapeño.