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Curried Chickpea-Encrusted Barramundi with Jalapeno Lime Tartar Sauce

This Chickpea Encrusted Fish with Jalapeno Lime Tartar Sauce is the perfect crunchy nut-free topping!  Roasted chickpeas make a great crispy, crunchy topping everyone can enjoy!

Prep Time

        Prep time: 1 hour
        Cook time: 15 minutes
        Yield: Serves 4


    •    1 large lime
    •    cooking spray
    •    1/4 cup chopped cilantro
    •    2 teaspoons curry powder
    •    4 tablespoons Dijon mustard
    •    1/4 cup panko, regular or gluten-free
    •    Salt and freshly ground black pepper
    •    2 tablespoons olive oil - plus more for the baking sheet
    •    4 (8-ounce) fish fillets - such as barramundi, tilapia, sole or catfish
    •    1 can (15-ounce) (chickpeas) garbanzo beans - drained and rinsed

For the Tartar Sauce:

    •    1 cup mayonnaise
    •    1 large lime, juiced
    •    2 cloves garlic, minced
    •    1/4 cup chopped cilantro
    •    2 scallions, finely chopped
    •    1/3 cup pickled jalapeno peppers, chopped


For the Chickpeas:

  1. Preheat oven to 400 degrees.
  2. Pat the chickpeas as dry as possible with a clean dishtowel or paper towel. If possible, leave them to air dry for 30 minutes to an hour.)
  3. Place chickpeas on a baking sheet. Drizzle with olive oil and stir to coat. Season to taste with salt and freshly ground black pepper.
  4. Roast for approximately 30 minutes, stirring every 10 minutes. The chickpeas are done when they are golden, dry and crispy with a slightly soft center. Let cool thoroughly.
  5. Place chickpeas in a food processor and pulse until coarsely ground, scraping the sides and stirring with a spatula if necessary. Transfer to a bowl.
  6. Add curry powder, panko, lime zest and cilantro and stir to combine. Adjust seasoning with salt and black pepper if needed.

For the Fish:

  1. Brush a nonstick baking sheet with olive oil.
  2. Place fish fillets on the baking sheet and brush the top of the fish with mustard. Top the fish with equal amounts of the chickpea topping, pressing slightly to adhere. Spray lightly with cooking spray.
  3. Bake for 13-15 minutes at 400 degrees or until cooked through and fish flakes easily with a fork. Serve with tartar sauce.

For the Tartar Sauce:
 Combine all ingredients in a bowl and mix well. Serve with fish.

This great family recipe is thanks to Yummly at


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