Curried Chickpea Encrusted Barramundi with Jalapeno Lime Tartar Sauce
From a Chef's Kitchen
Nut allergy? No problem. Roasted chickpeas make a great crispy, crunchy topping everyone can enjoy!
- 1 can (15-ounce) chickpeas (garbanzo beans)
- 2 tablespoons olive oil plus more for the baking sheet
- salt and freshly ground black pepper
- 2 teaspoons curry powder, hot or mild
- 0.25 cup panko
- 1 zest of large lime
- 0.25 cup cilantro
- 2 packages (12-ounces each) Australis Barramundi fillets, rinsed and patted dry
- 3-4 tablespoons dijon mustard
- nonstick cooking spray
- tartar sauce
- 1 cup mayonnaise
- 2 scallions
- 0.25 cup cilantro
- 2 cloves garlic
- 1 lime, juiced
- 0.33333333333333 cup pickled jalapeno peppers
- Preheat oven to 400 degrees. Pat the chickpeas as dry as possible with a clean dishtowel or paper towel. (If possible, leave them to air dry for 30 minutes.)
- Place chickpeas on a baking sheet. Drizzle with olive oil and stir to coat. Season to taste with salt and freshly ground black pepper.
- Roast for approximately 30 minutes, stirring every 10 minutes. The chickpeas are done when they are golden, dry and crispy with a slightly soft center. Let cool thoroughly.
- Place chickpeas in a food processor and pulse until coarsely ground, scraping the sides and stirring with a spatula if necessary. Transfer to a bowl.
- Add curry powder, panko, lime zest and cilantro and stir to combine. Adjust seasoning with salt and black pepper if needed.
- Brush a nonstick baking sheet with olive oil. Place Barramundi fillets on the baking sheet and brush the top of the fish with mustard. (If your barramundi fillets are thin on one side, fold it underneath to create a more uniform thickness.) Top the fish with equal amounts of the chickpea topping, pressing slightly to adhere. Spray lightly with cooking spray.
- Bake for 13-15 minutes at 400 degrees or until cooked through and fish flakes easily with a fork. Serve with tartar sauce.
- TARTAR SAUCE
- Combine all ingredients in a bowl and mix well. Serve with fish.