Chickpea flour lends a nice crispiness to fish, making the flesh flaky and soft. This is a treatment for skate at Graffiti, served with a yogurt sauce that gives the dish depth and cuts the crunchiness of the fish. It has worked wonderfully and we’ve kept it on our menu for a very long time.
I often say you should treat recipes like many people treat the bible: Choose which parts you want to obey, don’t worry about following every single rule! For this recipe, I thought it would be fun to see what happens with red snapper, which has more body and substance than thin skate. The result is an exciting dish that is easy for home cooks to re-create.
In food processor, combine all the sauce ingredients and pulse until smooth. The sauce should be somewhat thin. You can make the sauce up to 2 days ahead; store in an airtight container in the refrigerator.
In a large skillet or saute pan, heat the oil over medium heat. Add the garlic, nigella seeds, and chile and cook for a minute or so, until softened.
Add the mushrooms and saute for 2 to 3 minutes, until softened. Add the spinach and saute for another 30 seconds, until the spinach wilts slightly. Add salt to taste.
In a shallow bowl, make a
In a large skillet, heat the olive oil over medium heat. Dredge the snapper fillets in the batter, allow any excess to drip off.
Place the fish in the hot pan.
Spoon the yogurt sauce onto 2 plates. Place the fish fillets on top, then spoon the vegetables over the fish.