Spiced Halibut With Spinach And Chickpea Stew Recipes

SPICED HALIBUT WITH SPINACH AND CHICKPEA STEW

Steps:

• Marinate the fish and chickpeas: In a small bowl, mix the first 7 ingredients together. Add 2 1/2 tablespoons of marinade to a bowl with the halibut and mix well. Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature.
• Prepare the spinach stew: Add 1/3 cup plus 1 tablespoon/75 milliliters of the olive oil to a large pot over medium heat with the onion and gently fry for 8 minutes, or until soft. Add the garlic, chile pepper, spices and cinnamon stick and continue to cook for 5 minutes, stirring often.
• Meanwhile, add the herbs and some of the spinach to a food processor and blitz until finely chopped. Repeat in batches until all the greens are finely chopped. Add the chopped spinach and herbs to the pot with the onions, along with 3 tablespoons of oil and the flaky salt. Cook for 15 minutes, stirring often, until the spinach turns a deep green color, almost gray.
• Add the chicken stock, sugar, lemon juice and 1/3 cup/100 milliliters water to the pot. Bring to a rapid simmer and then lower the heat. Cook for 20 minutes until thickened slightly.
• Make the salsa: Finely slice the lemon skin into very thin strips, then mix with the lemon juice and remaining salsa ingredients and set aside.
• When you're ready to serve, heat a large nonstick frying pan on a high heat, then add 1/2 tablespoon of vegetable oil. Add the chickpeas and fry for 6 minutes, stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean.
• Return the pan to a medium-high heat with the remaining 1 1/2 tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side, then flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.
• Add about two-thirds of the chickpeas to the stew and stir together, then transfer the stew to a large platter with a lip. Place the halibut fillets on top of the stew, then scatter over the remaining fried chickpeas. Finish with the salsa and serve at once, sprinkled with more flaky sea salt if you like.

PAN-FRIED HALIBUT WITH SPICED CHICKPEA AND HERB SALAD

Steps:

• Marinate the fish and chickpeas: In a small bowl, mix the first 6 ingredients together with the lemon zest. Add 2 1/2 tablespoons of marinade to a bowl with the halibut and mix well. Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature for 20 minutes. Mix the remaining marinade together with the yogurt and set aside.
• Meanwhile, in a mixing bowl, blend the herbs together with the spring onions, spinach, chiles, lemon juice and a good pinch of salt.
• Heat a large nonstick frying pan over medium-high heat, then add 1/2 tablespoon of vegetable oil. Add the chickpeas (and bits of garlic) and fry for 6 minutes, stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean.
• Return the pan to a medium-high heat with the remaining 1 1/2 tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side, then flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.
• Very carefully transfer the fillets to a large platter. Toss the chickpeas gently with the salad, then transfer the salad to the platter next to the halibut fillets. Drizzle half of the yogurt over the salad and serve with the lemon wedges and the remaining yogurt sauce alongside.

GRILLED HALIBUT WITH SPINACH AND SPICY THAI CHILES

Steps:

• Mix first 7 ingredients in a medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate).
• Prepare barbecue (medium-high heat). Place carrot in a medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 Tbsp oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.
• Meanwhile, heat 1 tablespoons oil in a large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add spinach; sprinkle with salt. Toss until spinach is wilted but still bright green, about 2 minutes; divide among 4 plates.
• Place fish atop spinach. Sprinkle each filet with carrot; drizzle each with 2 Tbsp sauce. Serve with remaining sauce.

CHICKPEA AND SPINACH STEW

Steps:

• Pour the water into a large deep skillet and bring to a boil.
• Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
• Using the flat side of a large knife, mash the garlic to a paste with salt and saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
• Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
• Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.