Do you ever buy an ingredient and then try to decide what to do with it? That’s what happened when I ran across Chickpea Crumbs on one of my monthly grocery shopping trips. I decided to use them to coat flounder filets and they turned out really good! Of course, you can substitute bread or cracker crumbs but if Chickpea Crumbs sounds as intriguing to you as it did to me, give it a try.
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Chickpea Crumb Encrusted Flounder with Tomato Cream Sauce
Ingredients
- 2 flounder filets, thawed
- 1/4 cup mayonnaise (not Miracle Whip)
- 1/4 cup sour cream
- 1/2 lemon, juiced
- 1 teaspoon dried dill weed
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon garlic powder or granules
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons Chickpea Crumbs (may substitute dried breadcrumbs or cracker crumbs)
- 2 tablespoons butter, melted
- 1 green onion, finely chopped (optional)
Tomato Cream Sauce
- 2 tablespoons butter
- 1 tablespoon ketchup
- 1 tablespoon red onion, finely diced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2-4 tablespoons heavy cream
Instructions
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Preheat oven to 325°.
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In small bowl combine mayonnaise, sour cream, lemon juice, dill, Old Bay Seasoning, garlic powder, salt and pepper.
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Mix well.
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Place flounder filets on greased baking sheet.
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Spread each filet with mayonnaise mixture, coating well.
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Sprinkle with Chickpea Crumbs. Coating should be fairly thick.
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Drizzle with melted butter and bake for 8-12 minutes until fish flakes easily. Time depends on thickness of filet.
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Place fish on cooked orzo, rice, couscous or grain of your choice. Spoon Tomato Cream Sauce over fish.
Tomato Cream Sauce
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Melt butter in small saucepan over medium high heat.
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Add diced onion and cook a couple of minutes until onion begins to soften.
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Add ketchup, garlic powder, black pepper and cream.
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Reduce heat to low, stir and cook until heated through.
The Chickpea Crumbs don’t impart any particular flavor but they are nice and crunchy. If, like me, you are allergic to nuts these would be a good substitute in recipes calling for crushed nuts to coat meat or fish.
You can substitute any mild, white fish or boneless chicken breasts pounded thin.
This post was selected for Full Plate Thursday. Thank you, Miz Helen!
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Miz Helen
Wow! Thank you so much. I’m honored. I’ll add the little badge graphic tomorrow. 🙂