Grilled Ombrina with Creamy Chickpea and Rosemary Sauce

Grilled Ombrina with Chickpea and Rosemary Cream
Category: Main Dishes | Serves: 4

Ingredients:

Instructions:

1. Prepare the Ombrina:
   Begin by cleaning the ombrina fish. Hold the fish under running water and scale it using a fish scaler or knife. Once scaled, thoroughly clean the inside by removing the entrails and washing it under cold running water.

2. Filleting the Fish:
   Place the fish on a cutting board and make an incision along the spine. With a sharp knife, carefully cut along the bones to separate the flesh from the fish’s bones. Repeat the process on the other side of the fish to create two fillets. Remove any bloodline or dark red streaks from the center of each fillet using a sharp knife.

3. Make the Chickpea Cream:
   Peel and finely chop the shallot. Heat a small pan and add a drizzle of extra virgin olive oil. Sauté the shallot over low heat until it becomes translucent. Once softened, add the chickpeas. If you are using dried chickpeas, they need to be soaked for at least 12 hours beforehand. If using canned chickpeas, 500g will suffice.

   Add water to cover the chickpeas, followed by the rosemary sprigs and a pinch of sea salt. Allow this to cook for approximately 40-45 minutes until the chickpeas are soft (if using dried chickpeas, adjust cooking time accordingly).

4. Prepare the Lime Infusion:
   While the chickpeas are cooking, slice the lime and extract its juice. Strain the juice to remove any seeds or pulp. Add the lime juice and about 60g of extra virgin olive oil to a blender or food processor. Blend until smooth. This will add a zesty touch to the dish.

5. Blend the Chickpea Cream:
   Once the chickpeas are tender, remove them from the heat. Discard the rosemary sprigs. Transfer the chickpeas to a blender and add the lime and olive oil mixture. Blend until smooth and creamy. Taste and adjust seasoning with salt if necessary.

6. Grill the Ombrina:
   Preheat a cast iron grill pan over medium heat and lightly oil it with extra virgin olive oil. Place the ombrina fillets on the hot pan, skin side down. Grill the fillets for about 5 minutes, allowing the skin to become crispy and the flesh to cook through. Flip the fillets and grill for an additional 3-5 minutes until golden and cooked to your preference.

7. Serve:
   To serve, spread a generous amount of the creamy chickpea mixture on each plate. Gently place the grilled ombrina fillets on top. Garnish with freshly chopped parsley for a touch of color and added freshness.

Tips & Variations:

• If you prefer, you can substitute ombrina with other white fish such as seabass or snapper.
• For a richer chickpea cream, you can add a spoonful of tahini or a touch of heavy cream to the mixture.
• For a smoky flavor, you can add a pinch of smoked paprika to the chickpea cream while blending.

This Grilled Ombrina with Chickpea and Rosemary Cream is a refined yet simple dish, perfect for a weeknight dinner or a special occasion. The balance of tender fish and creamy chickpeas, paired with the bright zing of lime, will leave your guests coming back for more!