World Flavors

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.


Gorton's seafood

Gorton's Garlic Butter Fillets

2 packages Gorton’s Garlic Butter Grilled Fillets
1 teaspoon paprika
2 oranges
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


Step 1

Preheat oven to 400 degrees. Arrange fish on baking sheet, sprinkling with paprika.

Step 2

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.

Step 3

Top fillets with sliced olives, scallions, and capers. Spray with olive oil.

Step 4

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.

Step 5

Drain chickpeas, saving 1/2 cup of broth. Pour chickpeas and broth into food processor with remaining ingredients. Pulse until almost smooth.

Step 6

Serve by putting chickpea mash in the center of a plate. Put fillet over the mash, and serve with a steamed vegetable.


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