“Mmmm, this is fantastic,” exclaimed my non-fish loving husband. After we both scraped our plates clean, I agreed wholeheartedly.
I was testing a recipe from Bon Appetit, reducing it in half to serve the two of us. It’s a very simple dish to prepare, perfect for a quick weeknight dinner. It is so good, however, you might think about doubling the recipe and serving it to friends. The flavorful vinaigrette with its tangy red wine vinegar and sweet mint pushes it over the top.
Ginger can be a pain to grate if you don’t grate it frozen. I peel it first with a serrated cutter, then freeze it wrapped in plastic wrap. It is a cinch to grate, but it will be fluffier than when grated fresh. Pack it into the measuring spoon to measure it.
Sautéing the chickpeas and carrots in a small skillet with garlic, ginger, turmeric and red pepper flakes give them lots of spice with a little heat.
Tuck the pieces of fish right into the beans and put the skillet into a 300 degree oven. If the handle of your skillet isn’t heatproof, cover it with a double thickness of foil
Halibut with Shallot-Mint Vinaigrette & Spiced Chickpeas
1 tablespoon + 1 tablespoon coarsely chopped shallots, divided
1/4 cup raisins, preferably golden, coarsely chopped
1 Tbsp. red wine vinegar
2 garlic cloves, peeled and sliced
2 teaspoons grated ginger
4 tablespoons extra-virgin olive oil, divided
1/2 tsp. turmeric
1/4 tsp. crushed red pepper flakes, or to taste
1 can (15 oz.) chickpeas, drained and rinsed
1 small carrot, peeled and thinly sliced
3/4 lb. halibut, cod, haddock, or hake
1/2 cup coarsely chopped mint leaves
1.Place a rack in middle of oven; preheat to 300°.
2.To make vinaigrette: In a small bowl, stir together 1 tablespoon shallots, raisins, vinegar and 1 1/2 tablespoons olive oil. Set aside.
3. In an 8 to 10-inch skillet, heat 1 1/2 tablespoons olive oil over medium heat until hot. Add remaining shallots. Cook, stirring occasionally, until light golden in color, 3–5 minutes.
4. . Add garlic, ginger, turmeric, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.
5. Increase heat to medium-high and add chickpeas, carrots, 1 tablespoon olive oil and salt to taste. Cook, stirring occasionally, until everything is combined and well coated and flavors have melded, 3–4 minutes. Remove pan from heat.
6. Cut whitefish into 2 portions. Season fish on both sides with salt. Nestle into chickpea mixture in skillet and transfer to oven.
7. To bake: Bake fish until flesh just begins to flake away easily with light pressure from a fork, looks very juicy, and is just barely opaque, 15–20 minutes. (Timing will vary depending on the thickness of the fish.)
8. Coarsely chop mint and stir into vinaigrette.
9. To serve: Spoon mint salsa over fish.
Makes 2 servings.
