Gorton’s Grilled Fillet, Spanish Style With Chickpea Mash
Combine chickpeas and chicken broth for the mash and top with a Grilled Fillet and a steamed vegetable. The orange zest and paprika prove for an explosion of taste.
Preheat oven to 400 degrees. Arrange fish on baking sheet, sprinkling with paprika.
Zest oranges and put aside for later use. Peel oranges with a knife, holding them over the fish.
Segment oranges with a knife, laying 1/2 of each orange’s segments on each fillet.
Top fillets with sliced olives, scallions, and capers. Spray with olive oil.
Put fish into oven and bake for 18 minutes. Meanwhile, pour broth and chickpeas (drained, if using canned) into a small saucepan and bring to a bubble for 4 minutes, just to warm.
Drain chickpeas, saving 1/2 cup of broth. Pour chickpeas and broth into food processor with remaining ingredients. Pulse until almost smooth.
Serve by putting chickpea mash in the center of a plate. Put fillet over the mash, and serve with a steamed vegetable.
2 packages Gorton’s Garlic Butter Grilled Fillets
1 teaspoon paprika
2 scallions, chopped
8 green olives, sliced
4 tablespoons capers
Spray olive oil
2 cups chickpeas
2 cups chicken broth
1 tablespoon paprika
2 heaping teaspoons orange zest
1 teaspoon cumin
1/2 teaspoon sea salt
1/2 teaspoon black pepper
100% wild-caught fillets char-grilled and expertly seasoned.
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