Give Me Some Food

It may not look like much, but so far, this is my favorite recipe of the year:

I, who never makes any recipe more than once, have made this twice! I think it comes close to a perfect recipe: it's great for company because you can do all the chopping ahead of time, by looking at the ingredient list you can tell it's really nutritious, and it's darn delicious.  If I were to create a cookbook at the end of my life, this recipe would definitely be there. Now that I've raised your expectations higher than Justin Timberlake at a concert- I'll tell you what it is:

Marinated Sturgeon with Moroccan Chickpea Salad from the Jan 2007 Bon Appetit

Note: I have yet to use Sturgeon in this recipe. Bon Appetit included this recipe in an article showcasing sustainable fish, but Sturgeon isn't being sustained at any of my local supermarkets. I have used Escolar and Mahi Mahi and I liked the Escolar better.

Also Note: I know the number of ingredients is daunting- don't worry, the prep work for them is quick, and many of the spices you probably already have around the house.

Serves 6

1 tbsp fennel seeds
2 tsp coarsely chopped fresh rosemary
1 tsp cumin seeds (I have yet to pony up and buy these, so I always just add some ground cumin)
1 tsp dried crushed red pepper ( 1/2 tsp was enough heat for me)
1 tsp whole white peppercorns (black ones work too)
1 c. chopped fresh parsley
1 c. chopped fresh cilantro
1/3 c. chopped fresh mint
1/4 c. fresh lemon juice
3 garlic cloves, chopped
1 c. olive oil + 2 tbsp olive oil
6, 6 to 7 oz sturgeon fillets
2 large red bell peppers
2 flat breads (I got a small package of naan)
1-15oz can chickpeas, drained
1 diced seeded peeled cucumber
1/2 c. walnuts, toasted, coarsely chopped
1/4 c. raisins
2 tbsp drained capers

Combine first 5 ingredients in spice grinder and process (I don't have a spice grinder, so I used my food processor- the spices were a coarser grind, but it was still good). Transfer to blender (again, I just kept them in my food processor) and add next 5 ingredients. With blender running, add 1 c. oil in slow stream and blend to a coarse puree. ( This marinade can be made 1 day ahead. Cover Refrigerate. Bring to room temp for one hour before continuing). Place fish on platter, pour 3/4 c. of marinade over fish and turn to coat. Marinade for one hour and up to one day. Refrigerate remaining marinade for Moroccan salad.

Char bell peppers over gas flame or in broiler. Put charred peppers in paper bag and seal- let stand for 15 minutes. Peel, seed and chop peppers. Toast flat bread over gas flame or in broiler until crisp and tear into bite size pieces. Prep the rest of your salad ingredients:

Now they are all ready for your guests!

Preheat oven to 400F. Place peppers, torn bread, and next 5 ingredients in a large bowl. Add 3/4 c. of the left over marinade (I didn't quite have this much left over, so I just added it all and that was fine) and stir to coat. Season with salt and pepper. Heat 2 tbsp olive oil in large oven proof skillet over medium-high heat. Add marinaded fish and cook until brown, about 3 minutes a side.  Transfer skillet to oven and roast for 8 minutes. Divide Moroccan salad among plates and top with a portion of fish. Serve.