Halibut with Crushed Chickpeas and Cumin Roasted Carrots

ouichefnetwork.com
serves 4
Ingredients
​For the Chickpeas:

• 2 - 15 ounce cans of chickpeas, drained and rinsed
• 2 tablespoons Extra Virgin Olive Oil (EVOO)
• 2 garlic cloves, finely minced
• 1/2 cup pitted kalamata olives, roughly chopped
• zest and juice of 1 lemon
• kosher salt and freshly ground black pepper to taste

For th Carrots:

• 4-5 large carrots cut into coins
• EVOO 
• 2 teaspoons cumin seeds, lightly crushed
• kosher salt and freshly ground black pepper to taste

For the Halibut:

• 1 stick unsalted butter
• juice of 1/2 lemon
• 2 tablespoons olive oil
• 4 - 4 ounce halibut filets
• kosher salt and freshly ground black pepper to taste
• freshly minced parsley or basil for garnish (optional)

Instructions
​For the Chickpeas:

• Heat the oil in a saute pan over medium-low heat and gently cook the garlic for 1 minute.  Add the drained chickpeas and season with salt and pepper to taste.  When warmed through, lightly crush them with a potato masher and remove from the heat.  Add the chopped olives, lemon zest and lemon juice to taste.  Drizzle with a little more EVOO, cover and keep warm.

For th Carrots:

• Heat the oven to 400℉.  Toss the carrot coins onto a rimmed baking sheet and drizzle with EVOO to coat, sprinkle with the crushed cumin seed, season with salt and pepper and toss to coat.   Roast until tender and starting to caramelize, 20-30 minutes, depending on how thick you cut the coins. 

For the Halibut:

• Melt the stick of butter in a saucepan over medium heat and cook until the milk solids caramelize and turn a nice, rich brown.  Remove from the heat and add the lemon juice, keep warm.
• Heat the oil in a skillet set over medium-high heat.  Season the fish on both sides with salt and pepper and when the oil is hot, but not yet smoking, place the fish in the pan.  Cook for 3-4 minutes until the fish is nicely browned, then flip and continue to cook until just cooked through, about another 4 minutes.
• To plate, spoon some crushed chickpeas onto the plate, top with a filet of the fish and serve the carrots along side.  Spoon some browned lemon-butter over the fish and top with some freshly minced parsley or basil

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