Cook the Book: Pan Roasted Striped Bass with Tunisian Chickpea Salad and Yogurt Sauce

Ingredients

• Two 15-ounce cans chickpeas, drained and rinsed
• 1/2 small red onion, finely chopped
• 1/2 English (hothouse) cucumber, cut lengthwise, seeded, and diced
• 1/4 cup fresh cilantro leaves
• 2 celery stalks and leafy tops, chopped
• 1/4 teaspoon ground cumin
• 1/4 cup drained canned fire-roasted crushed tomatoes mixed with 1 tablespoon harissa
• 1/2 cup extra-virgin olive oil
• 2 tablespoons champagne vinegar
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• Four 8-ounce striped bass fillets, skin on, about 1 1/2 inches thick
• Yogurt Sauce (recipe follows)
• For the Yogurt Sauce:
• 1/2 cup Greek-style yogurt
• Juice of 1/2 lemon
• 1 garlic clove, minced
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper

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