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  • Halibut with Brown Butter, Crushed Chickpeas with Olives and Roasted Cumin Carrots

Halibut with Brown Butter, Crushed Chickpeas with Olives and Roasted Cumin Carrots

Recipe courtesy Laura Calder
Show: French Food at Home Episode: Exotica

Photo: Halibut with Brown Butter, Crushed Chickpeas with Olives and Roasted Cumin Carrots

TOTAL TIME: 1 hr 15 min
Prep: 30 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • For the chickpeas
  • 1 cup or 14-ounces dried chickpeas ( garbanzo beans)
  • 1 onion, quartered
  • 1 bay leaf
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1/2 cup pitted green olives
  • Handful chopped fresh parsley leaves
  • Zest and juice of 1 lemon
  • Extra-virgin olive oil, for drizzling
    • For the carrots
    • 8 slender carrots, with tops
    • Olive oil, for drizzling
    • 2 teaspoons cumin seed, lightly crushed
    • Kosher salt and freshly ground black pepper
    • 2 tablespoons olive oil
    • 4 (4-ounce) halibut fillets
    • Kosher salt and freshly ground black pepper
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    Directions

    For the chickpeas:
    Soak the chickpeas in a bowl of cold water overnight. Drain and rinse, then put in a pot with the onion and bay leaf. Cover the beans, just with water. Bring to a simmer and cook, covered, until very tender, about 45 minutes. Drain the beans, discarding the onion and bay leaf.

    Heat the oil in a saute pan, and gently fry the garlic, 30 seconds. Add the chickpeas, salt, and pepper, to taste, to heat through. Crush a bit, here and there, with a potato masher, leaving some chickpeas whole. Remove from the heat, and stir in the olives, parsley, and lemon zest. Add lemon juice, to taste. Drizzle with extra-virgin olive oil, and serve as a base for the fish or chicken.

    For the carrots:
    Preheat the oven to 400 degrees F.

    Slice the carrots lengthwise, leaving a bit of green top attached, for looks. Toss on a baking sheet with the olive oil, crushed cumin seed, and salt and pepper, to taste. Roast until tender and golden-edged, about 30 minutes, depending on their size. They should be slightly crinkly and golden-edged.

    For the halibut:
    Melt the butter in a saucepan, and cook until lightly brown and foaming. Add a squeeze of lemon juice, and set aside.

    Heat the oil in a frying pan. Season the fish with salt, and pepper on both sides, place the fish in the hot pan, and fry 4 minutes. Flip, and cover to finish, 4 to 6 minutes. Serve the fish with some brown butter dribbled over.

    For plating:
    Spoon a small pile of the crushed chickpeas and olives on the plate. Add the fish to the plate and top with the roasted carrots.

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    5

    Newest Ratings and Reviews

    Read all 9 reviews

    • on February 13, 2013

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      My husband and I both really enjoyed this recipe. The beans were our favorite part. The lemon and the olives made a perfect compliment to the fish.

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    • on September 02, 2012

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      After being without an oven for four months, I was ready to cook something great when my new oven finally arrived. I could not have chosen a better first recipe. I made everything, plus the potatoes roasted in duck fat. The only thing disappointing about this meal was that we ate so much of it, there were hardlyany leftovers! Loved this recipe!!!

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    • on May 08, 2012

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      I was a little disappointed with my beans, but I'm not sure if the recipe is the problem. I thought the beans were a little dry, and that may be because: (1 my beans were a little undercooked (despite soaking them for two days due to laziness, and despite simmering them for more than one hour and (2 i forgot to sprinkle the olive oil. When the fish, beans and carrots are eaten together though it tastes great! I would recommend going easy on the cumin seeds because they have a strong flavor.

      people found this review Helpful.
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