Salt-Broiled Spanish Mackerel with Fresh Chickpeas, Sunchokes, and Warm Orange-Anchovy Vinaigrette

Name: Salt-Broiled Spanish Mackerel with Fresh Chickpeas, Sunchokes, and Warm Orange-Anchovy Vinaigrette
Yield: Serves 4
Ingredients: 1 tablespoon chopped fresh chives; 1 cup fresh chickpeas, shelled, large ones briefly blanched and shocked, small ones raw (or use canned); ¾ cup orange juice; 3 tablespoons lemon juice; ¼ teaspoon red pepper flakes; ½ teaspoon finely sliced anchovy fillet; ½ teaspoon julienned orange zest; ½ teaspoon julienned lemon zest; 1 teaspoon julienned garlic; 2 tablespoons finely diced red onion; 4 (5½-ounce) Spanish mackerel fillets, skin on, scored; 4 (5½-ounce) Spanish mackerel fillets, skin on, scored; Salt and black pepper; Salt and black pepper; Extra-virgin olive oil; 2 cups sunchokes, washed and cut into large-bite-size pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking without Borders

By Anita Lo

Published 2011

About

Spring’s fresh chickpeas are what make this dish exciting. They’re green and, compared to the ubiquitous dried ones, less starchy, sweeter, and more beanlike—that is, they have a more vegetal quality. I discovered their greatness when a purveyor came to annisa and dropped off a sample bagful. I brought some with me to my beach house on Long Island and served them just like this.

For most recipes, I am happy to suggest alternative ingredients if the originals can’t be found; t

Ingredients

Fish course
Pescatarian
Gluten-free
Spring

Ingredients

Method