Halibut and Chickpea Salad

Name: Halibut and Chickpea Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters arugula, chopped; 0 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 425 grams chickpeas (garbanzo beans); 10 cherry tomatoes, halved; 1 fennel bulb, stalk removed, halved, and thinly sliced; 1 head frisee, chopped; 1 teaspoon ground cumin; 170 grams halibut steak; 2 teaspoons honey; 1 lemon, juiced; 59 milliliters extra-virgin olive oil; 2 teaspoons extra-virgin olive oil; 0 teaspoons salt; 1 teaspoons salt

Halibut and Chickpea Salad might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 216 calories, 10g of protein, and 12g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of salt, juice of lemon, ground cumin, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 30 minutes. If you like this recipe, you might also like recipes such as Avocado And Chickpea Salad With Halibut, Halibut and Chickpea Soup, and Halibut a la Vasco con Albuias en Salsa Verde (Basque-Style Halibut with White Beans and Herb Sauce).

Instructions

Watch how to make this recipe.

Place a grill pan over medium-high heat.

Equipment you will use

Grill Pan

Brush the halibut with olive oil and season both sides with salt and pepper. Grill until cooked through, about 4 minutes per side.

Ingredients you will need

Salt And Pepper

Olive Oil

Halibut

Equipment you will use

Grill

Let the fish rest for a few minutes then cut into 1-inch cubes.

Ingredients you will need

Fish

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.

Ingredients you will need

Lemon Juice

Chickpeas

Olive Oil

Tomato

Arugula

Fennel

Curly Endive

Pepper

Cumin

Honey

Salt

Equipment you will use

Bowl

Drizzle the olive oil mixture over the salad and toss to combine. Top with fish and serve.

Ingredients you will need

Olive Oil

Fish

Equipment

Grill Pan

Grill

Bowl

Ingredients

Servings:

237milliliters

arugula, chopped 0teaspoons

freshly ground black pepper 1teaspoons

freshly ground black pepper 425grams

chickpeas (garbanzo beans)10

cherry tomatoes, halved 1

fennel bulb, stalk removed, halved, and thinly sliced 1head

frisee, chopped 1teaspoon

ground cumin 170grams

halibut steak 2teaspoons

honey 1

lemon, juiced 59milliliters

extra-virgin olive oil 2teaspoons

extra-virgin olive oil 0teaspoons

salt 1teaspoons

salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. 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. One wine you could try is Skyfall Pinot Gris. It has 4.8 out of 5 stars and a bottle costs about 13 dollars.