Pan-Roasted Striped Bass with Tunisian Chickpea Salad and Yogurt Sauce

Name: Pan-Roasted Striped Bass with Tunisian Chickpea Salad and Yogurt Sauce
Yield: serves 4
Ingredients: Two 15-ounce cans chickpeas, drained and rinsed; 1/2 small red onion, finely chopped; 1/2 English (hothouse) cucumber, cut lengthwise, seeded, and diced; 1/4 cup fresh cilantro leaves; 2 celery stalks and leafy tops, chopped; 1/4 teaspoon ground cumin; 1/4 cup Tomato Harissa (page 243) or drained canned fire-roasted crushed tomatoes; 1/2 cup extra-virgin olive oil; 2 tablespoons champagne vinegar; Kosher salt and freshly ground black pepper; 2 tablespoons canola oil; Four 8-ounce striped bass fillets, skin on, about 1 1/2 inches thick; Yogurt Sauce (recipe follows); 1/2 cup Greek-style yogurt; Juice of 1/2 lemon; 1 garlic clove, minced; 1 tablespoon extra-virgin olive oil; Kosher salt and freshly ground black pepper; (makes 1/2 cup)

December 9, 2011

This Mediterranean-inspired dish not only is light and healthy, but also has depth of flavor with a contrast of textures and temperatures. Most home cooks tell me they’re intimidated by cooking fish with skin on; they find it tears or doesn’t crisp up as it should. There are two keys to success: one is patience and the other is a well-seasoned cast-iron pan, preferably one that has gone through generations of use. The second alternative is to cheat and use a nonstick frying pan.

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