PAN FRIED LIONFISH WITH BITTERS SPICED CHICKPEAS

Bitters are essential to a well-crafted cocktail today. Why not use them in thoughtful cooking? After all, bitters are simply an herbal concoction made from roots, barks, and spices including cardamom, nutmeg, and cinnamon. These are classics in the Caribbean spice box.
Serves 4
  • 1 cup cooked chickpeas
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground ginger
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 Tablespoon olive oil
  • 1 Tablespoon orange bitters
  • 2 teaspoons freshly chopped parsley
  • 2 Tablespoons butter, softened
  • 4 large lionfish fillets
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon chopped scallions
  • 1 small lime, cut in wheels
TO PREPARE CHICKPEAS
Preheat the oven to 400 degrees. Mix the chickpeas with cumin, paprika, ginger, and ¼ teaspoon each of salt and pepper. Drizzle in the olive oil. Using a low ovenproof pan, roast chickpeas for 15 minutes, shaking the pan occasionally. Add bitters and continue to roast for another 5 minutes until golden brown and crunchy. These can be made ahead.
TO PAN FRY THE LIONFISH
Season the fish with parsley and the remaining salt and pepper. In a heavy pan over medium heat, melt the butter. When the butter has just about completely melted, add the lionfish, cooking the first side for 2 to 3 minutes. Turn the fish over and with a spoon glaze the fish with the cooking liquid. Add the rice wine vinegar and continue to baste the fish until cooked through.
TO SERVE
Arrange the lionfish on a plate. Toss the spiced chickpeas into the remaining cooking liquid from the fish along with the scallions. Spoon the chickpeas over the fish. Garnish with fresh lime wheels.