Striped Bass with Moroccan Chickpea Salad

Striped Bass with Moroccan Chickpea Salad

By Ted and Cindy Walter
Serves 6 People

 

INGREDIENTS:

Charmoula:
1 tbsp. fennel seeds
2 tsp. coarsely chopped fresh rosemary
1 tsp. cumin seeds
1 tsp. dried crushed red pepper
1 tsp. whole white pepper corns
1 cup coarsely chopped Italian parsley leaves
1 cup chopped fresh cilantro leaves
1 cup chopped fresh mint
1/4 cup lemon juice
3 cloves garlic
1 cup olive oil
6 6 oz. striped bass fillets

Moroccan Salad:
2 large red bell peppers
2 pita flatbread
1 15 1/2 oz. can chickpeas, drained
1 cup walnuts, toasted and chopped
1/4 cup raisins
2 tbsp. drained capers
2 tbsp. olive oil



DIRECTIONS:

  • Combine fennel seeds through pepper corns in spice grinder and grind until finely ground. Transfer to blender. Add parsley and next four ingredients.
  • With blender running, gradually add olive oil and blend until forming a coarse puree. Season with salt.
  • Plate fish on plate and pour 3/4 cup charmoula over fish, turning to coat evenly. Cover and refrigerate for 1 hour. Cover and refrigerate remaining charmoula.
  • Char bell peppers until blackened on all sides.
  • Transfer to paper bag and seal. Let stand for 15 minutes. Peel, seed and chop peppers.
  • Toast pita over flame until crisp. Tear into bite sized pieces.
  • Preheat oven to 400. Place peppers, bread, chickpeas, walnuts, raisins, capers and olive oil in large bowl. Add 3/4 cup charmoula and toss to coat. Season with salt and pepper.
  • Heat oil in pan over medium-high heat. Add fish with marinade, and cook 3 minutes on each side. Transfer skillet to oven and roast fish 8 minutes.
  • Place salad on plate and top with bass fillets.

Photo by Paul Keller, via Flickr, Creative Commons License

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