Roasted Halibut with Tomatoes and ChickpeasCourse: DinnerCuisine: American
This is a delicious fall dish. The baked halibut with chickpeas and the sweetness of late summer tomatoes goes well together. I served it with asparagus and some delicious bread. My kids are good about eating fish. They prefer white fish to salmon but they are learning to broaden their horizons. The flavors in this dish are warming. The recipe comes from America’s Test Kitchen. I am a huge fan of their magazines and books. **** You can use swordfish, red snapper, and Mahi Mahi if you can’t find halibut.
2 (15oz) cans chickpeas, rinsed
12 oz cherry tomatoes, halved
2 lg shallots, minced
5 Tablespoons extra virgin olive oil
1/4 cup stock/broth of choice (I use chicken)
5 garlic cloves, minced
1 Tablespoon grated lemon zest plus 1 Tablespoon juice
2 teaspoons ground coriander, divided
2 teaspoons paprika, divided
1 teaspoon table salt, divided
1/2 teaspoon pepper
4 (6to8oz) skinless halibut fillets about 1 inch thick
1/8 teaspoon cayenne
2 Tablespoons chopped fresh cilantro
- Preheat oven to 400. Combine chickpeas, tomatoes, shallots, 1 Tablespoon oil, broth, garlic, lemon zest, and juice, 1 teaspoon coriander, 1 teaspoon paprika, 1/2 teaspoon salt and pepper in a 13×9 inch baking dish.
- Pat fish dry and combine in a bowl: 2 Tablespoons olive oil, remaining 1 teaspoon coriander, remaining 1 teaspoon paprika, remaining 1/2 teaspoon salt, and cayenne in a bowl. Add the halibut and gently turn to coat.Nestle the fish into the chickpea tomato mixture and bake until the fish flakes apart when gently poked with a fork, it should register with an instant read thermometer 130 degrees about 20-30 minutes cooking time.
- Remove from oven and tent with foil and allow to rest for 10 minutes before serving.