HALIBUT WITH BROWN BUTTER, CRUSHED CHICKPEAS WITH OLIVES AND ROASTED CUMIN CARROTS

Halibut with Brown Butter, Crushed Chickpeas with Olives and Roasted Cumin Carrots image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

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Ingredients

1 cup or 14-ounces dried chickpeas (garbanzo beans)
1 onion, quartered
1 bay leaf
3 tablespoons olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/2 cup pitted green olives
Handful chopped fresh parsley leaves
Zest and juice of 1 lemon
Extra-virgin olive oil, for drizzling
8 slender carrots, with tops
Olive oil, for drizzling
2 teaspoons cumin seed, lightly crushed
Kosher salt and freshly ground black pepper
1/2 cup or 1 stick unsalted butter
1 lemon, halved
2 tablespoons olive oil
4 (4-ounce) halibut fillets
Kosher salt and freshly ground black pepper

Steps:

For the chickpeas: Soak the chickpeas in a bowl of cold water overnight. Drain and rinse, then put in a pot with the onion and bay leaf. Cover the beans, just with water. Bring to a simmer and cook, covered, until very tender, about 45 minutes. Drain the beans, discarding the onion and bay leaf.
Heat the oil in a saute pan, and gently fry the garlic, 30 seconds. Add the chickpeas, salt, and pepper, to taste, to heat through. Crush a bit, here and there, with a potato masher, leaving some chickpeas whole. Remove from the heat, and stir in the olives, parsley, and lemon zest. Add lemon juice, to taste. Drizzle with extra-virgin olive oil, and serve as a base for the fish or chicken.
For the carrots: Preheat the oven to 400 degrees F.
Slice the carrots lengthwise, leaving a bit of green top attached, for looks. Toss on a baking sheet with the olive oil, crushed cumin seed, and salt and pepper, to taste. Roast until tender and golden-edged, about 30 minutes, depending on their size. They should be slightly crinkly and golden-edged.
For the halibut: Melt the butter in a saucepan, and cook until lightly brown and foaming. Add a squeeze of lemon juice, and set aside.
Heat the oil in a frying pan. Season the fish with salt, and pepper on both sides, place the fish in the hot pan, and fry 4 minutes. Flip, and cover to finish, 4 to 6 minutes. Serve the fish with some brown butter dribbled over.
For plating: Spoon a small pile of the crushed chickpeas and olives on the plate. Add the fish to the plate and top with the roasted carrots.