lingcod with crispy chickpeas and quick-pickled apricots

This dish appears more complicated than it actually is in practice. You could even use store-bought hummus, but did you know it only takes ten minutes to make really great homemade hummus? Now that you know this, is there a certain part of you wondering why you are buying it? Have I shamed you? I didn’t mean to. I meant to make you feel guilty. Is that the same as shaming? I’m not sure. I’m not asking you to cook your own beans, just whiz stuff up in a blender. So yeah, make your own damn hummus. Love you, mean it!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the crispy chickpeas, preheat the oven to 425°F. Grind the coriander seeds, cayenne, and salt in a spice grinder until fi ne. In a medium bowl, toss the chickpeas with the butter and then the spice mixture. Spread the chickpeas on a baking sheet and roast in the oven until crispy and dried out, about 15 minutes.

Step 2

To make the chickpea puree, combine all its ingredients (including the reserved bean liquid) in a blender and blend very well. Transfer to a small bowl.

Step 3

To make the pickled apricots and herb garnish, in a small bowl, mix the apricots with the lemon juice and set aside. In a small skillet over medium heat, melt the butter and allow it to cook until it smells nutty, 2 to 3 minutes. Add the pistachios and cook for another 2 to 3 minutes, or until the nuts darken a bit. Transfer to a small bowl, let cool, and then stir in the parsley, mint, lemon zest, and salt. Set aside.

Step 4

To prepare the fi sh, in a medium skillet over high heat, add the vegetable oil. Sprinkle the salt over the lingcod and slide the fi llets into the pan.

Step 5

Reduce the heat to medium and cook until the f i sh is brown on one side, 3 to 4 minutes. Flip and cook until the internal temperature of the fi sh reaches 125 to 130°F. Remove the fi sh to a plate and cover lightly with a piece of foil. Liquid will pool around the fi llets as they rest. Drain off this liquid and add it to the yogurt.

Step 6

To serve, spoon about 2 tablespoons greek yogurt onto each of 4 plates. Spoon about 2 tablespoons chickpea puree next to the yogurt dollop. (You’ll have leftover puree.) Plate the fi sh and top with the apricots and herb garnish. Sprinkle the plate with some crispy chickpeas and the sumac.*Go to GoodFishBook.com for a demonstration of how to remove the skin from a fi llet.