PAN-ROASTED STRIPED BASS WITH TUNISIAN CHICKPEA SALAD AND YOGURT SAUCE
Steps:
- Put 1/2 cup of the chickpeas in a mixing bowl. Mash the beans with a fork or potato masher until they are smashed but still have some texture. Add the remaining chickpeas, the onion, cucumber, cilantro, celery, cumin, harissa, olive oil, and vinegar; season generously with salt and pepper. Set aside at room temperature, or cover and refrigerate overnight. Return to room temperature before serving.
- Preheat the oven to 450°F.
- Put a large cast-iron skillet or nonstick ovenproof skillet over medium-high heat and coat with the canola oil. Pat both sides of the fish dry with paper towels and season generously with salt and pepper. When the oil is shimmering, lay the fish skin side down in the pan. Sear for 4 to 5 minutes without moving the fillets. Transfer the pan to the oven and roast until the fish is opaque, 6 to 8 minutes. Remove the pan from the oven and carefully flip the fish over with a flat spatula, so the skin side is now up; it should be brown, crisp, and make a sound when you tap it. Let the fish sit in the hot pan for a minute to sear the bottom side.
- To serve, pool 2 tablespoons of the yogurt sauce on each of 4 plates, place the fish skin side up on top of the sauce, and pile the chickpea salad next to it.
- Yogurt Sauce
- In a small bowl, combine the yogurt, lemon juice, garlic, and oil; season with salt and pepper. Transfer the yogurt sauce to a container, cover, and refrigerate until ready to use, for up to 7 days.
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Niaz Ahmad
ahmad_n52@hotmail.frOverall, I thought this recipe was great. The fish was cooked perfectly and the flavors were amazing. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make fish dish.
Tamim Azimi
azimi-tamim@gmail.comThe yogurt sauce was a bit too thick for my taste. I think it would have been better if it was a little thinner.
Phumelele Ngcongo
p-n89@yahoo.comI'm not a fan of chickpeas, but I really enjoyed the Tunisian chickpea salad in this recipe. It was a great way to add some extra flavor and texture to the dish.
vagne slayer
s.v@yahoo.comThis recipe was easy to follow and the results were delicious. The fish was cooked perfectly and the flavors were amazing. I would definitely recommend this recipe to anyone.
Rabiul Alam
rabiul-alam4@gmail.comI'm not a big fan of fish, but this recipe was actually pretty good. The fish was cooked well and the flavors were nice.
victoria nicholas
nicholas45@gmail.comThis dish was a bit bland for my taste. I think it could have used more seasoning.
Govind Mahato
govind.m@yahoo.comI love this recipe! The fish is flaky and flavorful, and the Tunisian chickpea salad is a great addition. I've made this recipe several times and it's always a hit.
Kha
kha@gmail.comThis recipe is a keeper! I've made it several times and it's always a crowd-pleaser. The fish is always cooked perfectly and the flavors are amazing.
Shani G
g-s@aol.comThe yogurt sauce was a bit too tangy for my taste, but everything else was perfect.
Asad_ Mughal
m.a61@gmail.comThis dish was easy to make and the results were impressive. The fish was cooked perfectly and the flavors were well-balanced. I especially enjoyed the Tunisian chickpea salad, which was a great way to add some extra color and texture to the dish.
Reuben Reuben
reuben.reuben77@gmail.comI'm not a big fan of fish, but this recipe changed my mind. The pan-roasted striped bass was flaky and flavorful, and the Tunisian chickpea salad was a delicious and refreshing accompaniment. I would definitely recommend this recipe to anyone, even i
Nimoh Wanyaga
nimoh@yahoo.comThis recipe was a hit with my family! The fish was cooked perfectly and the flavors were amazing. The Tunisian chickpea salad was a great addition and the yogurt sauce was the perfect finishing touch. I will definitely be making this again!