Best 5 Marinated Sturgeon With Moroccan Chickpea Salad Recipes
Marinated sturgeon with Moroccan chickpea salad is a delightful dish that combines the flavors of the Mediterranean and North Africa. The sturgeon, a type of fish known for its firm texture and mild flavor, is marinated in a mixture of herbs, spices, and citrus, then grilled or pan-seared to perfection. The Moroccan chickpea salad, made with chickpeas, tomatoes, cucumbers, and a tangy dressing, provides a refreshing and flavorful accompaniment to the fish. Whether you're looking for a special occasion meal or a weeknight dinner, this recipe is sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
MARINATED STURGEON WITH MOROCCAN CHICKPEA SALAD
Steps:
- For charmoula:
- Combine first 5 ingredients in spice grinder and process until finely ground. Transfer to blender. Add parsley and next 4 ingredients to blender. With blender running, gradually add oil and blend until coarse puree forms. Season to taste with salt. Do ahead Charmoula can be made 1 day ahead. Transfer to bowl and refrigerate. Let stand at room temperature 1 hour before using.
- Place fish on large plate. Pour 3/4 cup charmoula over fish, turning to coat. Cover and refrigerate fish at least 1 hour and up to 1 day. Cover and refrigerate remaining charmoula to use as dressing for salad.
- For moroccan salad:
- Char bell peppers directly over gas flame or in broiler until blackened on all sides.
- Transfer to paper bag and seal tightly; let stand 15 minutes. Peel, seed, and chop peppers. Toast flatbreads directly over gas flame or in broiler until crisp and charred in spots on both sides. When cool enough to handle, tear into bite-size pieces.
- Preheat oven to 400°F. Place peppers, torn bread pieces, chickpeas, and next 4 ingredients in large bowl. Add 3/4 cup reserved charmoula; toss to coat. Season with salt and pepper.
- Heat olive oil in large ovenproof nonstick skillet over medium-high heat. Add fish with marinade still clinging to surface and cook until brown, about 3 minutes per side. Transfer skillet to oven and roast fish until cooked through, about 8 minutes.
- Divide Moroccan salad among 6 plates. Top each portion with sturgeon fillet and serve.
MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD
Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.
Provided by ChristineM
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g
MARINATED GREEK-INSPIRED CHICKPEA SALAD
This salad gets even better the longer it marinates in the refrigerator. While it's completely yummy right away, it tastes best after about 8 hours. I made up this salad after having early spring cravings for crunchy, crisp, refreshing summer food. The tangy vinaigrette and the sharp feta cheese balance perfectly with the hearty chickpeas and crunchy, sweet veggies and make for a really vibrant and satisfying salad. It is delicious alongside pickled baby beets or grilled chicken too. You can also put it in a wrap, or you can use it as a dip--sort of like a Greek salsa.
Provided by Michelle Walker
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk lemon juice, olive oil, vinegar, garlic, pepper, and salt for vinaigrette together in a large salad bowl.
- Stir chickpeas, cherry tomatoes, feta cheese, cucumber, bell pepper, onion, and mint into the bowl until well coated with vinaigrette.
- Serve immediately or refrigerate until flavors have melded, 8 hours to overnight.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 28.7 g, Cholesterol 33.7 mg, Fat 18.3 g, Fiber 5.1 g, Protein 10.8 g, SaturatedFat 7.1 g, Sodium 816.5 mg, Sugar 4.5 g
MARINATED CHICKPEA SALAD
The Montreal Gazette printed this recipe and attributed it to Mom's Best Crowd-Pleasers by Andrea Chesman. I hope to make this soon.
Provided by Studentchef
Categories Beans
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl combine chickpeas, celery, bell pepper, onion, carrot and herbs.
- In a small bowl whisk together the oil and vinegar, adding salt and pepper to taste.
- Por over the salad mixture and let stand at least 20 minutes before serving.
- Or make up to eight hours ahead, refrigerate covered, then bring to room temperature before serving.
Nutrition Facts : Calories 315.6, Fat 9.2, SaturatedFat 1.2, Sodium 628.7, Carbohydrate 48.9, Fiber 10.1, Sugar 1.7, Protein 10.6
MOROCCAN CHICKPEA SALAD
Marinated, slightly spicy Middle Eastern-style chickpea salad. I bought something like this at a fancy grocery store but peeked at the ingredients and decided I could make it at home. It can be healthy, too, and it's easy to make.
Provided by Mint Chocolate Chick
Categories Beans
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and drain chickpeas.
- Drain artichoke hearts and cut into smaller pieces.
- Chop onion and bell pepper.
- Whisk together oil, vinegar, lemon juice, parsley, and cayenne.
- Pour dressing over vegetables and stir to coat.
- Allow salad to marinate for a few hours or overnight.
- I do not add salt. Canned vegetables are salty, anyway (which is one reason I rinsed the chickpeas), but since the dressing is vinegar, lemon juice, and cayenne, you really don't need to add any salt.
- You can also use fresh or dried-and-cooked chickpeas instead, of course.
Nutrition Facts : Calories 429.3, Fat 5.8, SaturatedFat 0.7, Sodium 1276.4, Carbohydrate 80.7, Fiber 20.3, Sugar 2.6, Protein 18.8
Tips:
- Choose the freshest sturgeon possible. Fresh sturgeon has a firm, springy texture and a mild, slightly sweet flavor. Avoid fish that is slimy or has an off odor.
- Marinate the sturgeon for at least 30 minutes. This will help to infuse the fish with flavor and moisture. You can use a variety of marinades, but a simple mixture of olive oil, lemon juice, garlic, and herbs is a good place to start.
- Cook the sturgeon gently. Sturgeon is a delicate fish, so it is important to cook it gently to avoid overcooking. The best way to cook sturgeon is to pan-fry, bake, or grill it. Avoid boiling or frying the fish, as this will make it tough and dry.
- Serve the sturgeon with a flavorful sauce or condiment. A simple lemon-butter sauce or a spicy tomato salsa are both good options. You can also serve the sturgeon with roasted vegetables or a fresh salad.
Conclusion:
Marinated sturgeon with Moroccan chickpea salad is a delicious and healthy dish that is perfect for a summer meal. The sturgeon is marinated in a flavorful mixture of olive oil, lemon juice, garlic, and herbs, and then cooked gently until it is tender and flaky. The Moroccan chickpea salad is a refreshing and flavorful side dish that is made with chickpeas, tomatoes, cucumbers, red onion, and a zesty dressing. This dish is sure to please everyone at your table.
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