Crispy Chickpea Flour Fish With Fresh Fruit Salsa

Name: Crispy Chickpea Flour Fish With Fresh Fruit Salsa
Prep time: 4 min
Cook time: 4 min
Total time: 4 min
Yield: 3
Cuisine: Mexican
Ingredients: 1 Avocado (diced); 59 milliliters Chickpea Flour; 0 teaspoons Cumin; 1 teaspoon Fresh Tarragon; 0 teaspoons Garlic Powder; 59 milliliters Jicama (optional, as this tends to be starchy); 1 Kiwi (peeled and diced); 1 Tbsp Lemon Juice; 118 milliliters Mango (diced); 2 Tbsps Olive Oil; 0 teaspoons Paprika; 3 servings Pepper (to taste); 0 teaspoons Red Pepper Flake (optional); 0 teaspoons Salt; 1 fillet Large Pacific Snapper or Tilapia Fillet Cut In Half

You can never have too many main course recipes, so give Crispy Chickpea Flour Fish With Fresh Fruit Salsan a try. This gluten free, dairy free, and pescatarian recipe serves 3. One serving contains 325 calories, 16g of protein, and 21g of fat. This recipe is typical of Mexican cuisine. A mixture of pepper, kiwi, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 4 minutes.

Instructions

In a medium bowl, combine ingredients 9-14 and put into refrigerator to chill.In a shallow dish, combine chickpea flour, salt, cumin, paprika, garlic powder, and pepper. Lightly dredge the fillets in the chickpea flour pressing lightly to make the chickpea flour stick to both sides of the fish.

Ingredients you will need

Chickpea Flour

Garlic Powder

Paprika

Pepper

Cumin

Fish

Salt

Equipment you will use

Bowl

Place a saute pan, with olive oil, over medium high heat until oil shimmers.

Ingredients you will need

Olive Oil

Cooking Oil

Equipment you will use

Frying Pan

Place the fillets in the hot oil and saute for 3-4 minutes per side (until chickpea flour is crispy and golden brown).

Ingredients you will need

Chickpea Flour

Cooking Oil

Serve the crusted fillets with fruit salsa either spooned over the top or on the side.Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.Like this? You'll love these:Dont be Intimidated Sole Meunire

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Salsa

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Ingredients you will need

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Ingredients you will need

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Ingredients you will need

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Ingredients you will need

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Equipment

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Ingredients

Servings:

Avocado (diced)59milliliters

Chickpea Flour 0teaspoons

Cumin 1teaspoon

Fresh Tarragon 0teaspoons

Garlic Powder 59milliliters

Jicama (optional, as this tends to be starchy)1

Kiwi (peeled and diced)1Tbsp

Lemon Juice 118milliliters

Mango (diced)2Tbsps

Olive Oil 0teaspoons

Paprika 3servings

Pepper (to taste)0teaspoons

Red Pepper Flake (optional)0teaspoons

Salt 1fillet

Large Pacific Snapper or Tilapia Fillet Cut In Half

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.