Region: Egypt
Category: Seafood
Season: Any
Difficulty: Easy
This terrific preparation came about accidentally when I found myself yet a (3)LO.jpg)
gain without flour, of all things, but with a whole bag of chickpea flour. The inspiration is certainly a griddled fish I once had in Alexandria, Egypt that had been lightly dusted with whole wheat flour before it went on the griddle. Although I call for grouper in this recipe, it is not a fish found on the west coast, so use a similarly white fleshed fish--red snapper, halibut, sablefish, cod would all work.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 30 minutes
2 pounds grouper fillets
1/2 cup chickpea flour
Salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
Lemon wedges for garnish
1. Preheat a cast-iron griddle over medium-high heat.
2. Meanwhile, dredge the fish in the chickpea flour seasoned with salt and pepper. Pat off the excess flour. Oil the griddle and place the fish fillets on the griddle for 3 to 8 minutes a side (depending on how thick the fillet is) without moving them. Flip only once and continue cooking until springy to the touch, 3 to 7 minutes. Serve with a wedge of lemon.
Variation:
Note:
Posted: 12/29/2006