Makes 4 Servings
Ingredients for the chickpeas
Ingredients for the panella
Ingredients for the mahimahi
Directions for the Chickpeas
Preheat the oven to 350F.
Drain the chickpeas and rinse in a colander. Transfer to a large ovenproof saucepan with a tight-fitting lid. Add the pancetta, carrot, onion and celery. Add enough water to cover by 2 inches. Bring to a boil over a high flame, then cover the pot and transfer to the oven. Cook until the beans are tender, 2 to 3 hours (the cooking time varies depending on the beans). Check the beans periodically and add more water if necessary, tasting them to gauge how tender they are. Remove from the heat and discard the vegetables. Drain. Dress the beans with olive oil, salt, and pepper.
The chickpeas can be made ahead, refrigerated, and then reheated (in a saucepan) just before you put the fish on the grill.
Directions for the Panella
Pour the batter into a nonstick 9×13-inch cake pan and cover with a square of parchment paper. There should be enough batter to make at least 12 fritters. Refrigerate at least 2 hours or overnight.
Prepare the Meal
Lightly coat a nonstick pan* with olive oil, and heat until hot but not smoking. Pan-fry the chickpea pancakes until lightly golden, 3 to 4 minutes per side. Transfer to a plate lined with paper towels.
Prepare a charcoal fire and heat the grill over it or heat grill pan on stove top over medium high heat.
If you refrigerated the chickpeas, begin reheating them over a low flame. Use a fork to mash a few of them and add enough olive oil to moisten them. Add the roughly chopped arugula leaves, stir to combine, and leave over a very low flame to keep warm.
Rub the mahimahi with olive oil and season on both sides with salt and pepper. When the coals are white-hot, place the fish over the medium-high area (where you can hold your hand above the coals for 4 seconds). If the flames jump to touch the fish, move them to a cooler part of the grill. Grill for 4 to 5 minutes per side.
When finished, the fish should feel like the fleshy part of your palm.
Transfer the cooked fish to four serving plates. Each gets a few spoonfuls of warm chickpeas with two crisp panella alongside. Drizzle a high-quality olive oil over the fish and the chickpeas and finish with a sprinkling of crunchy sea salt and freshly ground black pepper.
Cook’s Notes from Dave
This dish calls for a fair amount of advanced preparation. Both the chickpeas and the panella must be started the day before you are going to serve them.
Chickpea flour is sold in most health food stores and in many well-stocked supermarkets. Check the allergy free foods or organic section in supermarket. (Bob’s Red Mill very readily available).
Garlic oil is a simple way to impart flavor without having pieces of garlic, which may scorch on a hot grill. Allow roasted or raw garlic to steep in oil and infuse flavor. Try using two cloves of fresh garlic in ½ cup of olive oil. You can slightly heat the olive oil before adding the garlic cloves. Allow it to sit for at least 10-15 minutes.
FRESH FISH STEAKS AND FILLETS SHOULD HAVE:
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