Curried Chickpea Encrusted Fish with Jalapeno Lime Tartar Sauce

Curried 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!

The inspiration behind this recipe:

As a personal chef, I often have to find ingredient substitutes for people with food allergies so they can continue to enjoy the same flavors and textures as people without those allergies.  Nuts are one of the major food allergens that can cause a serious, life-threatening reaction.  Roasted chickpeas make a great crunchy coating substitute for nuts.

When roasted, chickpeas (aka garbanzo beans) become crunchy.  They are not as calorie-dense as nuts and can be seasoned in a variety of ways.  For ease, I use canned chickpeas.  (If you start with dried chickpeas, you’re looking at a lot more work to soak, cook and roast them.)

The roasted chickpea topping is perfect for my Curried Chickpea-Encrusted Fish with Jalapeno-Lime Tartar Sauce.  It’s a little Indian, a little Mexican with a whole lot of delicious!

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How to roast chickpeas:

• First, drain and rinse the canned chickpeas thoroughly.
• Pat them dry with a clean kitchen towel or paper towels.  If you have the time, let them air dry for 30 minutes to an hour.
• Place on a baking sheet, drizzle with olive oil and place in the oven.
• Shake the pan or stir every ten minutes.
• After approximately 30 minutes, they should have a crispy exterior with an oh-so-slight soft interior.  (Don’t worry about that slightly soft interior–when chopped, placed on the fish and baked, it will all get delightfully crispy and crunchy!).

• Let cool thoroughly and then place in a mini food processor.

Ta-daa!  An allergen-free crispy coating perfect for fish or chicken!  I used barramundi here, but you could also use tilapia, sole or catfish.

I think you’ll love this tartar sauce!  Instead of gherkin pickles typically used in tartar sauce, I use pickled jalapenos to give it a spicy kick.  The lime tanginess pairs perfectly with the curry in the chickpea crust.

Soooooo good and hope you enjoy as much as we did!!

More great easy fish recipes:

• Sheet Pan Thai Sweet Chili – Lime Baked Fish with Garlic Broccolini
• Baked Veracruz-Style Fish (Pescado A La Veracruzana)
• Pistachio Crusted Fish with Lemon Dill Aioli
• Indian Spiced Sea Bass with Braised Red Lentils
• Asian Vegetable Noodle Broth Bowls with Pan Seared Fish
• Blackened Halibut with Mango and Avocado Salsa
• Mediterranean Fish en Papillote
• Butter-Basted Halibut with Lemon-Braised Baby Vegetables

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