Halibut And Chickpea Salad Recipes

SPICED HALIBUT WITH SPINACH AND CHICKPEA STEW

Steps:

• Marinate the fish and chickpeas: In a small bowl, mix the first 7 ingredients together. Add 2 1/2 tablespoons of marinade to a bowl with the halibut and mix well. Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature.
• Prepare the spinach stew: Add 1/3 cup plus 1 tablespoon/75 milliliters of the olive oil to a large pot over medium heat with the onion and gently fry for 8 minutes, or until soft. Add the garlic, chile pepper, spices and cinnamon stick and continue to cook for 5 minutes, stirring often.
• Meanwhile, add the herbs and some of the spinach to a food processor and blitz until finely chopped. Repeat in batches until all the greens are finely chopped. Add the chopped spinach and herbs to the pot with the onions, along with 3 tablespoons of oil and the flaky salt. Cook for 15 minutes, stirring often, until the spinach turns a deep green color, almost gray.
• Add the chicken stock, sugar, lemon juice and 1/3 cup/100 milliliters water to the pot. Bring to a rapid simmer and then lower the heat. Cook for 20 minutes until thickened slightly.
• Make the salsa: Finely slice the lemon skin into very thin strips, then mix with the lemon juice and remaining salsa ingredients and set aside.
• When you're ready to serve, heat a large nonstick frying pan on a high heat, then add 1/2 tablespoon of vegetable oil. Add the chickpeas and fry for 6 minutes, stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean.
• Return the pan to a medium-high heat with the remaining 1 1/2 tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side, then flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.
• Add about two-thirds of the chickpeas to the stew and stir together, then transfer the stew to a large platter with a lip. Place the halibut fillets on top of the stew, then scatter over the remaining fried chickpeas. Finish with the salsa and serve at once, sprinkled with more flaky sea salt if you like.

HALIBUT AND CHICKPEA SALAD

Steps:

• For the halibut: Place a grill pan over medium-high heat. Brush the halibut with olive oil and season both sides with salt and pepper. Grill until cooked through, about 4 minutes per side. Let the fish rest for a few minutes then cut into 1-inch cubes.
• For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper. Drizzle the olive oil mixture over the salad and toss to combine. Top with fish and serve.

CHICKPEA SALAD

Steps:

• In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!

ROASTED HALIBUT WITH PEA AND MINT SALAD

Steps:

• Fish: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
• In a small bowl, whisk together the lemon juice, 3 tablespoons of olive oil, garlic, salt, and pepper until smooth. Pour the mixture into a sealable plastic bag or a glass baking dish. Add the halibut and coat it with the lemon mixture. Refrigerate for 35 minutes. Remove the halibut from the marinade and arrange them on the prepared baking sheet. Roast until the fish flakes easily with a fork, about 15 to 18 minutes.
• Salad: Heat the oil in a medium skillet over medium-high heat. Add the shallots and red bell pepper. Season with salt and pepper, to taste. Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes. Turn off the heat, then add the peas, the chopped mint, lemon zest, and thyme. Drizzle with the remaining 2 tablespoons of olive oil and toss to coat. Season with salt and pepper, to taste.
• Spoon the salad onto 4 plates and top with the halibut. Garnish with mint sprigs and serve.

HALIBUT CEVICHE SALAD

Steps:

• For the tortilla chips: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside.
• Using a pastry brush, brush the tortillas on both sides with the olive oil and sprinkle with the salt. Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet. Bake until golden and crispy, about 15 minutes.
• For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.
• For the salad: In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, avocado, jalapeno and parsley. Toss until coated.
• To assemble: Divide the salad and spoon into 4 large martini glasses or 4 small salad bowls. Drain the ceviche and spoon on top of the salad. Garnish with tortilla chips before serving.

PAN-FRIED HALIBUT WITH SPICED CHICKPEA AND HERB SALAD

Steps:

• Marinate the fish and chickpeas: In a small bowl, mix the first 6 ingredients together with the lemon zest. Add 2 1/2 tablespoons of marinade to a bowl with the halibut and mix well. Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature for 20 minutes. Mix the remaining marinade together with the yogurt and set aside.
• Meanwhile, in a mixing bowl, blend the herbs together with the spring onions, spinach, chiles, lemon juice and a good pinch of salt.
• Heat a large nonstick frying pan over medium-high heat, then add 1/2 tablespoon of vegetable oil. Add the chickpeas (and bits of garlic) and fry for 6 minutes, stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean.
• Return the pan to a medium-high heat with the remaining 1 1/2 tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side, then flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.
• Very carefully transfer the fillets to a large platter. Toss the chickpeas gently with the salad, then transfer the salad to the platter next to the halibut fillets. Drizzle half of the yogurt over the salad and serve with the lemon wedges and the remaining yogurt sauce alongside.