Coriander Crusted Fish With Chickpea Artichoke Salad Recipes

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CORIANDER CRUSTED GRILLED SEA SCALLOPS WITH CHICKPEA SALAD, RED PEPPER VINAIGRETTE AND CILANTRO OIL

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 31



Coriander Crusted Grilled Sea Scallops with Chickpea Salad, Red Pepper Vinaigrette and Cilantro Oil image

Steps:

  • Heat the grill to medium-high heat. Combine the ground coriander, cumin and salt in a medium bowl. Brush the scallops with olive oil and dredge on one side only. Grill scallops, spice side down for 2 minutes or until golden brown, turn over and continue grilling for 1 to 2 minutes until just cooked through. Place chickpea salad in the center of the plate, top with 4 scallops per person. Pour vinaigrette around the plate and drizzle with cilantro oil. Garnish with fresh cilantro.
  • Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving.
  • Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency. Place in a blender and slowly add the oil until emulsified. Season with salt and pepper to taste. Place in a squeeze bottle
  • Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through. Place oil in a squeeze bottle.

1/2 cup coriander seed (toasted and ground)
2 tablespoons cumin seeds (toasted and ground)
1 tablespoon kosher salt
Olive oil
Chickpea Salad, recipe follows
16 large sea scallops
Red Pepper Vinaigrette, recipe follows
Cilantro Oil, recipe follows
Cilantro sprigs
2 cups chickpeas, soaked and cooked, or if using canned, drained and rinsed
2 serrano peppers, grilled, peeled, seeded and julienned
1/2 cup red pepper, brunoise
1/2 cup yellow pepper, brunoise
1 teaspoon ground cumin
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon cayenne pepper
1/4 cup finely chopped flat leaf parsley
1/4 cup finely chopped chives
Salt and freshly ground pepper
8 red peppers, juiced and strained
1 tablespoon honey
Pinch of saffron
2 tablespoons chopped red onion
1/4 cup sherry vinegar
3/4 cup olive oil
Salt and freshly ground pepper
1 cup cilantro leaves
2 tablespoons chives
1/4 cup spinach leaves
1 cup canola oil

PANKO CRUSTED SALMON AND CORN CHICKPEA SALAD

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 18



Panko Crusted Salmon and Corn Chickpea Salad image

Steps:

  • For the salad: In a large bowl, mix together the vinegar, lemon juice and some salt and pepper with a whisk. Add the chickpeas, corn, tomatoes, cucumber, lettuce and onions. Toss with a spoon to coat ingredients. Hold in the refrigerator until the salmon is prepared.
  • For the salmon: Sprinkle the salmon portions with the salt, white pepper and ginger. Dip the presentation side of the salmon in some flour, and shake off the excess. Then dip the same side of salmon in the egg wash. After the egg wash, dip the salmon in panko to finish the crust.
  • In a saute pan over medium-high heat, warm the oil for 1 minute. Once the oil is warm, place the breaded side down in the pan and cook until golden brown, 3 minutes. Once browned, flip and finish, 3 to 4 minutes. Then remove, sprinkle with parsley and serve.

Nutrition Facts : Calories 552 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 140 milligrams, Sodium 858 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 38 grams, Sugar 7 grams

1/2 cup white balsamic vinegar
1 lemon, juiced
Salt and pepper
1 cup chickpeas, well rinsed in cool water and drained
1 cup corn kernel, fresh roasted or canned
1 cup diced tomatoes
1/2 cup diced English cucumber
1/2 cup shredded romaine tops
1 red onion, julienne
Six 4- to 5-ounce salmon portions, skin off
1 1/2 teaspoons salt
1 teaspoon white pepper
1/2 teaspoon ground ginger
Flour, for coating
3 eggs, beaten
1 1/2 cups panko
2 tablespoons grapeseed oil
1 tablespoon chopped fresh parsley

CHICKPEA, ARTICHOKE, AND FETA SALAD

A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.

Provided by KELLYJEANNE

Categories     Salad     Beans

Time 25m

Yield 6

Number Of Ingredients 11



Chickpea, Artichoke, and Feta Salad image

Steps:

  • Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g

1 (15 ounce) can chickpeas, drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 stalk celery, chopped
¼ cup crumbled feta cheese
¼ cup chopped fresh flat-leaf parsley
½ lemon, juiced, or more to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon minced garlic
¼ teaspoon chopped fresh mint, or to taste
¼ teaspoon chopped fresh oregano, or to taste
¼ teaspoon chopped fresh thyme, or to taste

ROAST FISH WITH CHICKPEAS & GINGER

An autumnal warmer of a fish dish from John Torode

Provided by John Torode

Categories     Dinner, Lunch, Supper

Time 25m

Number Of Ingredients 8



Roast fish with chickpeas & ginger image

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil in a deep, ovenproof frying pan, tip in the 7-spice and sizzle for a moment. Add the ginger and chilli, give it a stir, then add the chickpeas, stirring to coat them with the spices. Pour in the tomatoes, season to taste and bring to the boil.
  • Season the fish and place on top of the chickpea mix, skin side down. Splash some of the sauce over the fish, then roast for 12 mins, or until the fish flakes when gently pressed. Scatter over the coriander and serve.

Nutrition Facts : Calories 318 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 2.01 milligram of sodium

3 tbsp vegetable oil
3 tsp Thai 7- spice (we used Schwartz)
very large knob root ginger (about 100g), peeled and finely chopped or grated
1 red chilli , deseeded and finely chopped
400g can chickpeas , drained and rinsed
400g can chopped tomatoes
4 white fish fillets, approx 175g each
large handful coriander leaves, coarsely chopped

ROASTED FISH WITH CORIANDER IN VINEGAR SAUCE

Categories     Fish     Bake     Low Carb     Almond     Coriander     Gourmet

Yield Makes 6

Number Of Ingredients 15



Roasted Fish with Coriander in Vinegar Sauce image

Steps:

  • Rub softened butter over bottom of roasting pan and sprinkle with 12 bay leaves, 1 tablespoon coriander seeds, and 1 tablespoon sea salt.
  • Rinse fish and pat dry, then arrange diagonally in roasting pan. If fish is more than 18 inches long, tail will curl up side of pan (wrap tail in foil to prevent burning).
  • Stir together almonds, 1/2 teaspoon coriander seeds, and 1 teaspoon sea salt. Stuff fish with lemon slices, almond mixture, and 2 tablespoons butter, cut into small pieces. (Some nuts may spill out.) Sprinkle fish with remaining 8 bay leaves, 2 1/2 teaspoons coriander seeds, and 2 teaspoons sea salt. Dot fish with remaining 2 tablespoons butter, cut into small pieces.
  • Put oven rack in middle position and place fish in cold oven. Set oven temperature to 500°F. Roast until fish is just cooked through, 40 to 45 minutes. (Cut into fish along backbone with a small knife to check doneness; fish should have turned from translucent to opaque.)
  • Transfer fish to a large platter using 2 wide metal spatulas. Reserve any pan juices.
  • Boil all sauce ingredients in a small nonreactive saucepan 1 minute. Stir in reserved pan juices and pour sauce over fish. Discard bay leaves.

For fish
3/4 stick (6 tablespoons) unsalted butter, 2 tablespoons of it softened
20 Turkish bay leaves
2 tablespoons whole coriander seeds
2 tablespoons coarse sea salt
1 (4-lb) whole bluefish, cleaned, with head and tail intact
1/2 lb whole almonds (1 1/2 cups), toasted and coarsely chopped
1 lemon, thinly sliced
For sauce
1 cup white-wine vinegar
2 Turkish bay leaves
6 whole black peppercorns, slightly crushed
1/4 teaspoon coarse sea salt
Special Equipment
a large (17- by 14- by 3-inch) nonreactive roasting pan

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