Tender black cod coddled in garbanzo socca. A healthy spin on a long time favorite.
Half a cup of chickpea flour contains an impressive 11 grams of protein, 5 grams of fibre, and nutrients like folate, iron, magnesium and zinc
Radishes are a good source of vitamin C, K and B-6. Black Cod, has omega 3's.
Coconuts contain a lipid called lauric acid, and many researchers believe that lauric acid can support the immune system.
Youtube Cooking Class Below ~
Prep Time: 15 minutes
Cook time: 20 minutes
Inactive time/ 1 hour
4 - 6 oz black cod or halibut fillets
2 carrots, grated
8 radishes, sliced thin
2 cucumbers, sliced thin
1 cup seasonal lettuce
1/4 cup cilantro leaves, chopped
1 lime, + wedges for garnish
2 avocado's, organic
1 can coconut milk, unsweetened
2 limes , juiced, taste for acidity
2 shallots, minced
1/2 cup cilantro, chopped
1/2 tsp. smoked paprika, optional
1/2 tsp. turmeric
1/2 tsp. salt, to taste
Makes 8 pancakes
1 cup Garbanzo flour
1 1/4 cup filtered water
1/4 cup good olive oil
1/2 teaspoon salt
1/4 cup chopped scallions ( or other herbs or a mixture )
Dash of fresh pepper
oil for frying ( High heat oil, like coconut, or canola
Whisk all the ingredients together in a medium bowl. Cover with a tea towel in place in the refrigerator for an hour.
In an 8’’ non stick hot pan heat a tsp of oil . Pour a small ladle of batter into pan. Swirl the pan a little.
Cook for about 2-3 minutes, when bottom is a nice golden brown, then flip and cook for 2 more minutes. Place cooked crepes on paper towels, to remove any excess oil.
Fish ~ Season both sides with salt, 10 -15 minutes before cooking. In a cast iron pan, or non stick pan, heat over medium heat. Add oil of choice to hot pan. Place Fillets skin side down. If touching do in 2 batches. Cook for 4-5 minutes. Turn fish over , and continue cooking until you reach 8 minutes. Set timer if needed.
Assembly: Lay garbanzo crepe flat. On one half of crepe, place greens, fish, cucumber, radish, carrots, avocado slices, and cilantro. Top with coconut cream. Fold in half. Place toothpicks in each to hold in place for serving.
Cooks note: Garbanzo crepes hold in refrigerator up to 5 days. Wrap well.