Recipe How To Make Bobby Flay S Greek Fish Taco Bowl With Crispy Chickpeas

Grilled fish is a healthy barbecue go-to: It’s a lean source of muscle-building proteins. But it’s easy to get in the routine of slapping some salmon on the BBQ and calling it a day. That’s why we enlisted legendary chef Bobby Flay to shake up the traditional grilled fish dish. Here’s his Greek fish taco bowl. Its Greek yogurt-based ranch sauce and crispy chickpeas are exactly what your tastebuds have been missing.  Calories per serving: 884 calories, 59g protein, 19g carbs, 64g fat

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Makes 8 servings

Prep time 30 min.

Cook time 15 min.

Ingredients

For the dill ranch: 1⁄2 cup mayonnaise 1⁄2 cup Greek yogurt 2 tbsp buttermilk 1 garlic clove, finely chopped to a paste 2 tsp dill pickle juice 1⁄2 tsp Dijon mustard 3⁄4 tsp sugar 1⁄2 tsp kosher salt 1/8 tsp black pepper 1⁄4 cup chopped dill For the slaw: 1 head romaine lettuce, shredded 2 green onions, thinly sliced 2 tbsp olive oil 2 tbsp lemon juice Salt and pepper For the Greek fish: Juice of 1 lemon 1⁄4 cup olive oil 2 tsp dried oregano 11⁄2 lbs fresh halibut Salt and pepper For the chickpeas: 2 tbsp canola oil 1 (151⁄2 oz) can chickpeas, rinsed Salt and pepper

How to make it

Make ranch: Whisk together all ingredients. Cover and chill at least 30 minutes. Make slaw: Toss together all ingredients in a large bowl. Prep fish: Whisk together lemon juice, olive oil, and oregano in a baking dish. Add fish and turn to coat. Cover and refrigerate for 30 minutes. Cook chickpeas: Heat oil in a sauté pan on grates of a grill set to high. Add chickpeas and cook until crispy, stirring constantly. Season with salt and pepper. Cook fish: Season top of fish with salt and pepper, place on grill, salt-side down, and cook until golden brown and slightly charred, about 4 minutes. Carefully turn over with a spatula and repeat, cooking until fish flakes easily. To serve, put 4 to 5 oz of fish over slaw, drizzle with the dill ranch, and top with crispy chickpeas. If desired, garnish with chopped dill and thinly sliced green onion.

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Grilled fish is a healthy barbecue go-to: It’s a lean source of muscle-building proteins. But it’s easy to get in the routine of slapping some salmon on the BBQ and calling it a day.

That’s why we enlisted legendary chef Bobby Flay to shake up the traditional grilled fish dish. Here’s his Greek fish taco bowl. Its Greek yogurt-based ranch sauce and crispy chickpeas are exactly what your tastebuds have been missing. 

Calories per serving: 884 calories, 59g protein, 19g carbs, 64g fat

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 8 servings

Prep time 30 min.

Cook time 15 min.

Ingredients

For the dill ranch: 1⁄2 cup mayonnaise 1⁄2 cup Greek yogurt 2 tbsp buttermilk 1 garlic clove, finely chopped to a paste 2 tsp dill pickle juice 1⁄2 tsp Dijon mustard 3⁄4 tsp sugar 1⁄2 tsp kosher salt 1/8 tsp black pepper 1⁄4 cup chopped dill For the slaw: 1 head romaine lettuce, shredded 2 green onions, thinly sliced 2 tbsp olive oil 2 tbsp lemon juice Salt and pepper For the Greek fish: Juice of 1 lemon 1⁄4 cup olive oil 2 tsp dried oregano 11⁄2 lbs fresh halibut Salt and pepper For the chickpeas: 2 tbsp canola oil 1 (151⁄2 oz) can chickpeas, rinsed Salt and pepper

How to make it

Make ranch: Whisk together all ingredients. Cover and chill at least 30 minutes. Make slaw: Toss together all ingredients in a large bowl. Prep fish: Whisk together lemon juice, olive oil, and oregano in a baking dish. Add fish and turn to coat. Cover and refrigerate for 30 minutes. Cook chickpeas: Heat oil in a sauté pan on grates of a grill set to high. Add chickpeas and cook until crispy, stirring constantly. Season with salt and pepper. Cook fish: Season top of fish with salt and pepper, place on grill, salt-side down, and cook until golden brown and slightly charred, about 4 minutes. Carefully turn over with a spatula and repeat, cooking until fish flakes easily. To serve, put 4 to 5 oz of fish over slaw, drizzle with the dill ranch, and top with crispy chickpeas. If desired, garnish with chopped dill and thinly sliced green onion.

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Makes 8 servings

Prep time 30 min.

Cook time 15 min.

Ingredients

For the dill ranch: 1⁄2 cup mayonnaise 1⁄2 cup Greek yogurt 2 tbsp buttermilk 1 garlic clove, finely chopped to a paste 2 tsp dill pickle juice 1⁄2 tsp Dijon mustard 3⁄4 tsp sugar 1⁄2 tsp kosher salt 1/8 tsp black pepper 1⁄4 cup chopped dill For the slaw: 1 head romaine lettuce, shredded 2 green onions, thinly sliced 2 tbsp olive oil 2 tbsp lemon juice Salt and pepper For the Greek fish: Juice of 1 lemon 1⁄4 cup olive oil 2 tsp dried oregano 11⁄2 lbs fresh halibut Salt and pepper For the chickpeas: 2 tbsp canola oil 1 (151⁄2 oz) can chickpeas, rinsed Salt and pepper

How to make it

Make ranch: Whisk together all ingredients. Cover and chill at least 30 minutes. Make slaw: Toss together all ingredients in a large bowl. Prep fish: Whisk together lemon juice, olive oil, and oregano in a baking dish. Add fish and turn to coat. Cover and refrigerate for 30 minutes. Cook chickpeas: Heat oil in a sauté pan on grates of a grill set to high. Add chickpeas and cook until crispy, stirring constantly. Season with salt and pepper. Cook fish: Season top of fish with salt and pepper, place on grill, salt-side down, and cook until golden brown and slightly charred, about 4 minutes. Carefully turn over with a spatula and repeat, cooking until fish flakes easily. To serve, put 4 to 5 oz of fish over slaw, drizzle with the dill ranch, and top with crispy chickpeas. If desired, garnish with chopped dill and thinly sliced green onion.

Makes 8 servings

Prep time 30 min.

Cook time 15 min.

Prep time 30 min.

Cook time 15 min.

Prep time

30 min.

Cook time

15 min.

Ingredients

• For the dill ranch:
• 1⁄2 cup mayonnaise
• 1⁄2 cup Greek yogurt
• 2 tbsp buttermilk
• 1 garlic clove, finely chopped to a paste
• 2 tsp dill pickle juice
• 1⁄2 tsp Dijon mustard
• 3⁄4 tsp sugar
• 1⁄2 tsp kosher salt
• 1/8 tsp black pepper
• 1⁄4 cup chopped dill
• For the slaw:
• 1 head romaine lettuce, shredded
• 2 green onions, thinly sliced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper
• For the Greek fish:
• Juice of 1 lemon
• 1⁄4 cup olive oil
• 2 tsp dried oregano
• 11⁄2 lbs fresh halibut
• Salt and pepper
• For the chickpeas:
• 2 tbsp canola oil
• 1 (151⁄2 oz) can chickpeas, rinsed
• Salt and pepper

How to make it

Make ranch: Whisk together all ingredients. Cover and chill at least 30 minutes. Make slaw: Toss together all ingredients in a large bowl. Prep fish: Whisk together lemon juice, olive oil, and oregano in a baking dish. Add fish and turn to coat. Cover and refrigerate for 30 minutes. Cook chickpeas: Heat oil in a sauté pan on grates of a grill set to high. Add chickpeas and cook until crispy, stirring constantly. Season with salt and pepper. Cook fish: Season top of fish with salt and pepper, place on grill, salt-side down, and cook until golden brown and slightly charred, about 4 minutes. Carefully turn over with a spatula and repeat, cooking until fish flakes easily. To serve, put 4 to 5 oz of fish over slaw, drizzle with the dill ranch, and top with crispy chickpeas. If desired, garnish with chopped dill and thinly sliced green onion.

Make ranch: Whisk together all ingredients. Cover and chill at least 30 minutes.

Make slaw: Toss together all ingredients in a large bowl.

Prep fish: Whisk together lemon juice, olive oil, and oregano in a baking dish. Add fish and turn to coat. Cover and refrigerate for 30 minutes.

Cook chickpeas: Heat oil in a sauté pan on grates of a grill set to high. Add chickpeas and cook until crispy, stirring constantly. Season with salt and pepper.

Cook fish: Season top of fish with salt and pepper, place on grill, salt-side down, and cook until golden brown and slightly charred, about 4 minutes. Carefully turn over with a spatula and repeat, cooking until fish flakes easily.

To serve, put 4 to 5 oz of fish over slaw, drizzle with the dill ranch, and top with crispy chickpeas. If desired, garnish with chopped dill and thinly sliced green onion.

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