I pieced together several different recipe ideas to come up with this one, it was good. Ironically, I was going to use some Red Snapper but the filet wasn’t really that big and I had the Wreckfish (from our very favorite sustainable fishers, Abundant Seafood) in the freezer, so it all worked out. I had never made a Panisses (pa-neess) or a Pipérade (pi-pur-ad) but vive la France.

The panisses (chickpea flour fritters) were delicious. Crispy on the outside and soft on the inside.

Bell peppers are definitely in season around here so I thought the Pipérade and Red Pepper Sauce were a perfect way to celebrate them. I used a local red and yellow pepper but added the poblano for a little spice.

The asparagus and the little bit of micro arugula added some color and freshness.

Ingredients

Ingredients for Crispy Panisses

• 2 cups water
• 1 cup chickpea flour
• Grape seed or canola oil
• Salt and pepper

Ingredients for Red Pepper Sauce

• 1 large red bell pepper, stemmed, seeded and chopped
• 1 large shallot, chopped
• 2 garlic cloves, chopped
• 4 sprigs fresh thyme
• 1-2 tbsp sherry vinegar
• 1/2 cup lactose free half and half
• Olive oil
• Salt and pepper

Ingredients for Piperade

• 1 medium red bell pepper, stemmed, seeded and sliced
• 1 medium poblano pepper, stemmed, seeded and sliced
• 1 medium yellow bell pepper, stemmed, seeded and sliced
• 1 small red onion, sliced
• 2 cloves garlic, minced
• 1 medium tomato, chopped
• Crushed red pepper to taste
• Salt
• Olive oil

Ingredients for Seared Atlantic Wreckfish and Roasted Asparagus

• 2 Wreckfish filets (grouper or sea bass)
• 1 bunch asparagus, trimmed
• Grape seed or Canola oil
• Olive oil
• Salt and pepper
• Micro arugula for garnish

Directions

Directions for Crispy Panisses

1. One or two days before, oil a 8×8 baking dish or lined sheet pan.
2. Add water to medium sauce pan and heat over medium heat. Season with salt.
3. Slowly whisk in the chickpea flour until combined.
4. Switch to a wooden spoon and continue to stir until mixture is very thick, about 5 minutes.
5. Pour mixture into baking dish and allow to cool. Cover and put in the refrigerator for at least 2 hour or overnight.
6. Turn over the baking dish to a cutting board and cut into cubes or strips like fries.
7. Heat a large cast iron or non stick pan over medium high heat and add oil. Heat until oil is shimmering.
8. Fry the fritters in batches until all sides are golden brown. Set on paper towels to drain off excess oil and season with salt and pepper.

Directions for Red Pepper Sauce

1. Heat a large non stick pan over medium high heat. Add a tablespoon of oil.
2. Add bell pepper, shallot, garlic, thyme and season with salt and pepper and cook until tender.
3. Add sherry vinegar to the pan and scrape any bits off the pan. Continue cooking until most of the vinegar is evaporated.
4. Add the half and half, increase heat to bring to a boil then reduce to a simmer. Continue simmer until mixture thickens, about 2 minutes.
5. Remove the thyme stems and add mixture to blender. Puree the mixture and season with salt, pepper and more sherry vinegar if desired.
6. Place the puree into a medium sauce pan, cover and keep warm.

Directions for Piperade

1. Heat a large non stick pan over medium heat. Coat pan with olive oil
2. Add sliced peppers, onion, garlic and season with crushed pepper flakes and salt. Cook until vegetables are slightly softened.
3. Add tomato and continue to cook until peppers are cooked through and any liquid has evaporated.
4. Keep warm.

Directions for Seared Atlantic Wreckfish

1. Pre heat the oven to 425F.
2. Heat a large non stick pan to high heat. Coat the pan with canola oil. Heat until you see the oil shimmer and you see a wisp of smoke.
3. Dry the fish and season with salt and pepper.
4. Add to the hot pan and allow to cook until a golden brown crust forms. Add the pan to the oven and cook for 1-2 minutes depending on your desired level of doneness and the thickness of the fish.
5. Once the wreck fish is cooked, remove from the pan and place on paper towels seared side up.

Directions for Roasted Asparagus

1. Flip your oven to broiler.
2. Cover a sheet pan with tin foil and trimmed asparagus.
3. Toss with olive oil, salt and pepper to coat.
4. Place directly under the broiler and cook until slightly charred.

The inspiration behind this one was an image I found on Google Images from a restaurant in Trinidad and Tobago called Chaud. This image is below.