Grilled Croaker on Chickpea and Rosemary Cream

Name: Grilled Croaker on Chickpea and Rosemary Cream
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 4
Ingredients: Croaker 1.5 lbs; Extra virgin olive oil 2 tsp; Dried chickpeas 1 ½ cup; Shallot 1 oz; Water 2.1 cups; Rosemary 2 sprigs; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Lime juice (filtered) 4 tbsp; Extra virgin olive oil 4 ½ tbsp; Parsley 0.4 oz

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543

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 543
Carbohydrates g 42.3
of which sugars g 4.3
Protein g 31.1
Fats g 27.7
of which saturated fat g 4.09
Fiber g 10.8
Cholesterol mg 42
Sodium mg 365

Difficulty: Average
Prep time: 35 min
Cook time: 50 min
Serving: 4
Note + 12 hours of soaking if using dried chickpeas

PRESENTATION

Grilled croaker, or "Ombrina alla scottadito," is one of those dishes that really just whisks you straight to the Italian coast. Even if you’re just chilling at home, it’s like a mini getaway. The grilled croaker recipe has this charm because when the fish hits the hot griddle, it gets those slightly crispy edges. Really good stuff. Folks in Italian seaside towns totally swear by this quick grilling style. And you know, the real magic? It's the bed of chickpea rosemary cream underneath. Adds a smooth, herby touch, making the whole plate feel kinda rustic, yet special.

Rosemary brings a tender aroma, while chickpeas give it a hearty vibe—just the kind of food you’d crave after strolling along the Ligurian or Tyrrhenian shore. The flavor is classic but not old-fashioned, thanks to a squeeze of lime and a drizzle of parsley emulsion. Seriously good, keeping it bright and a bit unexpected. But still true to that Italian seasonality.

Imagine this: breezy nights on a terrace, or those golden evenings at a beachside trattoria. As you dig into this grilled fish with chickpea puree, it’s like a little getaway on a plate. People love how this works for quick weeknight meals or laid-back weekends. Pretty much. It’s both an easy grilled fish dish and one of those healthy fish recipes you’ll come back to, for sure.

The smoky, moist fish paired with the tangy lime hit and earthy chickpeas really really show why Mediterranean fish dishes are a seafood lover's dream. The rosemary-infused cream sauce adds just the right comfort—no question. Chickpea side dishes like this are a staple along Italy’s coastline for a reason. And look, serving up plates of this, it’s easy to imagine the sound of waves and the buzz of conversation as everyone digs in, sharing bites that are simple, yet full of flavor. Sometimes, it's these straightforward recipes that become the most memorable parts of the meal. Cannot go wrong with that, right?

INGREDIENTS

543

Calories per serving

Ingredients for Grilled Croaker: Croaker 1.5 lbs (650 g); Extra virgin olive oil 2 tsp (10 g)

For the Chickpea and Rosemary Cream: Dried chickpeas 1 ½ cup (300 g); Shallot 1 oz (30 g); Water 2.1 cups (500 g); Rosemary 2 sprigs; Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt to taste

For the Lime and Parsley Emulsion: Lime juice 4 tbsp (60 g) - (filtered); Extra virgin olive oil 4 ½ tbsp (60 g); Parsley 0.4 oz (10 g)

Preparation

How to prepare Grilled Croaker on Chickpea and Rosemary Cream

To prepare the grilled croaker on chickpea and rosemary cream, start by cleaning the croaker. Place the whole fish under running water and scale it using a descaler tool 1 or alternatively use the blade of a knife. You need to rub the descaler from the tail along the entire croaker until it is completely descaled. With a pair of scissors, cut the belly of the fish along its entire length 2 and remove the entrails 3.

Carefully wash the eviscerated inside under running water 4. Then move on to filleting: make a cut on the croaker's back, passing the blade of a sharp knife close to the fish's spine until separating the meat from the bone 5. With a second cut, separate the obtained fillet from the head 6.

Once you have obtained the first fillet 7, proceed in the same way on the other side to obtain the second one. With a sharp knife, remove the reddish veins from the central part of each fillet 8 and finally, with the help of a special plier, gently remove the bones 9.

Now focus on the chickpea cream. Cut the shallot into julienne strips and place it in a saucepan where you have poured a little oil 10. Let the shallot brown gently, then add the chickpeas 11. If you are using dried chickpeas, this operation should be preceded by 12 hours of soaking. Otherwise, you can use pre-cooked chickpeas: in this case, the amount to use will be 500 g. Cover the chickpeas with water 12.

Add the rosemary 13 and salt 14 then let it cook for 30-40 minutes. Remove the rosemary and blend thoroughly with an immersion blender 15.

Cut the lime and squeeze the juice 16. Strain it if necessary, and place it in the blender glass along with about 60 g of extra virgin olive oil 17 and parsley 18.

Blend 19 until you get a homogeneous emulsion, dip a brush in it and brush the croaker fillets 20. Heat a cast iron grill and lightly grease it, then place the fillets on it 21 and grill them on the flesh side for about 5 minutes.

Turn them on the skin side 22, and grill them for another 5 minutes. Distribute the chickpea cream on the plates 23 and place the fillets on top. The grilled croaker on chickpea and rosemary cream is ready to enjoy 24!