Rating: 4.5 stars
186 Ratings
  • 5 star values: 140
  • 4 star values: 13
  • 3 star values: 16
  • 2 star values: 11
  • 1 star values: 6
Kay Chun

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Credit: Lisa Thompson

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Place in a large skillet with enough water to reach halfway up the sides of the fish.

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  • Bring to a simmer over medium heat. Cook the fish, covered, until opaque throughout, 6 to 8 minutes.

  • Transfer the fish to a plate and refrigerate until cool, about 15 minutes. Using a fork, flake the fish into large pieces.

  • Meanwhile, in a large bowl, whisk together the oil, lemon juice, mustard, cilantro, ½ teaspoon salt, and ⅛ teaspoon pepper.

  • Toss the dressing with the mixed greens, chickpeas, avocado, and onion. Divide among plates and top with the fish.

Nutrition Facts

411 calories; fat 24g; saturated fat 3g; cholesterol 39mg; sodium 760mg; protein 31g; carbohydrates 20g; sugars 4g; fiber 9g; iron 3mg; calcium 87mg.
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