Grilled Sea Bass with Warm Chickpea & Chorizo Salad

This dish was inspired by a dinner I had at The Sugar Mill Restaurant at Little Dix Bay. First off, if you are looking for a fantastic place to vacation in the Caribbean, the island of Virgin Gorda in the British Virgin Islands is spectacular. Remote, full of culture, and not a lot of tourists, this island is the perfect getaway. The Sugar Mill is the nicest restaurant in the resort and I had a dish that was similar to this. The best thing about recreating this was it took about 15 minutes to make. Everything turned out so elegant, flavorful and a reminder of such a great trip. Between the richness of the fish, the smokiness from the cumin and chorizo, and the freshness of the salad, you really get a lot out of this one plate of food in such a short amount of cooking time. I wrote this recipe for two, as I think this is the perfect date night menu. Guys out there, this would definitely impress your lady. It would also be great for a large dinner party, just multiply as needed.

Grilled Sea Bass with Warm Chickpea & Chorizo Salad
Forks & Amusement 2011
serves 2

3.5 oz chorizo (uncooked, found near the Italian sausages and bratwurst), chopped
1 shallot, chopped
15 oz. can of chickpeas, also called garbanzo, drained and rinsed
1 tablespoon apple cider vinegar or any white vinegar you have
salt & pepper
2 fillets of sea bass, or any other firm, white fish
1 teaspoon cumin
2 cups salad greens of your choice, I like baby mixed greens or arugula
2 tablespoons of your favorite vinaigrette or make your own using the recipe in this post
fresh lemon juice and olive oil to garnish

Heat a grill or grill pan to medium-high heat.

Place a saute pan over medium heat on the stove. Once hot, add the chorizo and cook until just starting to brown, breaking up into pieces while cooking, about 5 minutes. Add the shallot and cook until softened, about 2 minutes. Add the chickpeas and cook with the chorizo and beans until hot and just starting to soften, about 2 minutes. Add the vinegar and cook just until it disappears, scraping the pan and combining the ingredients. Sprinkle with salt and pepper to taste. Remove from heat and keep warm.

Meanwhile, season the fish on both sides generously with the cumin, salt, and pepper. Grill for 10 to 15 minutes, turning over once. Cooking time may very depending on thickness. If the fish is firm in the center, it is done.

Combine the greens in a bowl with the vinaigrette and toss lightly. To serve, place a heaping spoonful of the chickpea and chorizo mixture on the plate. Place the fish fillet on top, then place some of the greens on top of the fish. Spritz the lemon juice on top and around the plate, repeat with a little olive oil. Serve immediately.


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