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Cook the Book: Pan-Roasted Striped Bass with Tunisian Chickpea Salad and Yogurt Sauce

[Photograph: Ben Fink]

This recipe for Pan-Roasted Striped Bass with Tunisian Chickpea Salad and Yogurt Sauce can be appreciated on multiple levels. Not only is it a fantastically light fish dish packed full of fresh Mediterranean flavors, but take away the fish and you're left with an awesome vegetarian (and possibly even vegan) chickpea salad spiked with Tunisian harissa that can be enjoyed hot or cold, and with or without the yogurt sauce depending on how you feel about dairy. But wait, there's more! Reading through the recipe, you'll learn an indispensable sear-roast technique that pretty much guarantees a filet with crispy skin and flesh that's cooked to a perfect medium rare to medium.

Of course, if you don't feel like dissecting this recipe into all of its delicious and useful facets, you can just look at it as a great fish dish for the spring and summer—meaty fillets of striped bass served over a pool of garlicky yogurt, topped with a fresh, mildly spicy chickpea salad.

As always with our Cook the Book feature, we have five (5) copies of Michael's Genuine Food to give away this week.

Adapted from Michael's Genuine Food by Michael Schwartz. Copyright © 2011. Published by Clarkson Potter. Available wherever books are sold. All Rights Reserved.

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