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Marinated Sturgeon with Moroccan Chickpea Salad Recipe

Marinated Sturgeon with Moroccan Chickpea Salad Recipe

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Marinated Sturgeon with Moroccan Chickpea Salad

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Ingredients

Count

Nutrition

679

Calories

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Ingredients:

Serving

1 tbsp fennel seeds
2 tsp coarsely chopped fresh rosemary
1 tsp cumin seeds
1 tsp dried crushed red pepper
1 tsp whole white peppercorns
1 cup coarsely chopped fresh parsley leaves
1 cup coarsely chopped fresh cilantro leaves
1/3 cup chopped fresh mint
1/4 cup fresh lemon juice
3 garlic cloves, chopped
1 cup olive oil
6 (6- to 7-oz) sturgeon fillets or steaks
2 large red bell peppers
2 flatbreads (such as pita bread)
1 15 1/2- oz can chickpeas, drained
1 cup diced seeded peeled cucumber
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup raisins
2 tbsp drained capers
2 tbsp olive oil

Directions:

For charmoula: Combine first 5 ingredients in spice grinder and process until finely ground. Transfer to blender. Add parsley and next 4 ingredients to blender. With blender running, gradually add oil and blend until coarse puree forms. Season to taste with salt. Do ahead Charmoula can be made 1 day ahead. Transfer to bowl and refrigerate. Let stand at room temperature 1 hour before using.
Place fish on large plate. Pour 3/4 cup charmoula over fish, turning to coat. Cover and refrigerate fish at least 1 hour and up to 1 day. Cover and refrigerate remaining charmoula to use as dressing for salad.
For moroccan salad: Char bell peppers directly over gas flame or in broiler until blackened on all sides.
Transfer to paper bag and seal tightly; let stand 15 minutes. Peel, seed, and chop peppers. Toast flatbreads directly over gas flame or in broiler until crisp and charred in spots on both sides. When cool enough to handle, tear into bite-size pieces.
Preheat oven to 400°F. Place peppers, torn bread pieces, chickpeas, and next 4 ingredients in large bowl. Add 3/4 cup reserved charmoula; toss to coat. Season with salt and pepper.
Heat olive oil in large ovenproof nonstick skillet over medium-high heat. Add fish with marinade still clinging to surface and cook until brown, about 3 minutes per side. Transfer skillet to oven and roast fish until cooked through, about 8 minutes.
Divide Moroccan salad among 6 plates. Top each portion with sturgeon fillet and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	679.22 Kcal (2844 kJ)
Calories from fat	486.62 Kcal
		% Daily Value*
Total Fat	54.07g	83%
Cholesterol	20.19mg	7%
Sodium	408.61mg	17%
Potassium	580.23mg	12%
Total Carbs	36.63g	12%
Sugars	2.67g	11%
Dietary Fiber	4.57g	18%
Protein	15.79g	32%
Vitamin C	64.1mg	107%
Vitamin A	1.6mg	55%
Iron	98.2mg	545%
Calcium	119.1mg	12%

Amount Per 100 g
Calories	227.12 Kcal (951 kJ)
Calories from fat	162.72 Kcal
		% Daily Value*
Total Fat	18.08g	83%
Cholesterol	6.75mg	7%
Sodium	136.63mg	17%
Potassium	194.02mg	12%
Total Carbs	12.25g	12%
Sugars	0.89g	11%
Dietary Fiber	1.53g	18%
Protein	5.28g	32%
Vitamin C	21.4mg	107%
Vitamin A	0.5mg	55%
Iron	32.8mg	545%
Calcium	39.8mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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