Grilled Hake with Chickpeas Recipe

Grilled Hake with Chickpeas is a simple, healthy, and flavorful dish that combines the mild, flaky texture of hake fish with the hearty, slightly nutty taste of chickpeas. This dish is easy to prepare, full of vibrant Mediterranean flavors, and makes for a great weeknight dinner. Here’s how you can prepare Grilled Hake with Chickpeas:

Grilled Hake with Chickpeas Recipe

Ingredients:

For the Hake:

• 4 hake fillets (or any white fish fillets like cod or haddock)
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon smoked paprika (optional, for extra flavor)
• Fresh parsley (for garnish)

For the Chickpea Salad:

• 1 can (15 oz) chickpeas, drained and rinsed (or about 1 1/2 cups cooked chickpeas)
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 small red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons fresh parsley or cilantro, chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar or lemon juice
• Salt and pepper to taste
• 1/2 teaspoon ground cumin (optional)

Instructions:

1. Prepare the Hake:

• In a small bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika (if using), salt, and pepper.
• Place the hake fillets in a shallow dish or on a plate. Pour the marinade over the fish, making sure each fillet is evenly coated. Let the fish marinate for 15-20 minutes at room temperature.

2. Prepare the Chickpea Salad:

• In a large bowl, combine the drained chickpeas, diced cucumber, bell pepper, red onion, and cherry tomatoes.
• Add the chopped fresh parsley or cilantro, olive oil, red wine vinegar (or lemon juice), and season with salt, pepper, and ground cumin (if using).
• Toss everything together gently and set aside for the flavors to meld while you grill the fish.

3. Grill the Hake:

• Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the grill grates or pan.
• Grill the hake fillets for about 3-4 minutes per side, depending on the thickness of the fillets, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, as it can become dry.

4. Assemble the Dish:

• Place the grilled hake fillets on a serving platter.
• Spoon the chickpea salad next to or on top of the fish.

5. Garnish and Serve:

• Garnish the dish with a sprinkle of fresh parsley and an extra wedge of lemon if desired.
• Serve immediately with additional lemon wedges on the side.

Tips:

• Grilling tip: If you don’t have a grill pan, you can easily pan-fry the hake fillets in a skillet with a little olive oil over medium-high heat until golden and cooked through.
• Flavor Variations: You can customize the chickpea salad by adding other vegetables such as radishes, olives, or avocado, or adding some crumbled feta cheese for extra creaminess.
• For extra flavor: Consider adding a pinch of chili flakes or a drizzle of tahini over the chickpea salad for a bit of heat or creaminess.

Serving Suggestions:

• Serve this dish with a side of warm pita bread or quinoa for a complete meal.
• You can also serve it alongside a fresh, leafy green salad for added crunch and freshness.

Grilled Hake with Chickpeas is a nutritious, balanced meal that’s light yet satisfying. The protein-packed chickpeas complement the delicate fish perfectly, while the fresh vegetables and zesty lemon dressing add layers of flavor to this vibrant dish. Enjoy!