From the episode, “Greek Tragedy”

SERVES 4

YOU’LL NEED

FOR THE CHICKPEA STEW
3 tbsp grapeseed oil
1 whole Spanish onion, medium diced
1 cup roasted red peppers
12 oz chickpeas
12 oz crushed San Marzano tomatoes
1 lemon, juiced
4 tbsp nicoise olives
Salt and pepper, to taste

FOR THE RED SNAPPER AND CALAMARI
1 tbsp olive oil
2 cloves garlic, sliced
12 oz calamari, cut into rings
Salt and pepper, to taste
3 tbsp parsley, chopped
2 tbsp grapeseed oil
4 red snapper filets (skin on, 6 oz each)
3 tbsp parsley, chopped
1 lemon, juiced

MAKE IT
CHICKPEA STEW
1) In a medium sauce pan over medium-high heat, add grapeseed oil, onions, red peppers, and chickpeas and allow to cook for 5 minutes. Allow all ingredients to get a light brown color.
2) Next add tomatoes, the juice of one lemon, and nicoise olives.
3) Allow to cook for 20 minutes, stirring occasionally.
4) Season with salt and pepper.

SNAPPER & CALAMARI
1) In a sauté pan over high heat, add olive oil and garlic.
2) When oil is hot, add calamari. Cook until calamari is cooked through and is a light brown in color.
3) Next add the juice of half a lemon.
4) Season with salt, pepper, and chopped parsley.
5) Season fish on both sides with salt and pepper.
6) In a sauté pan over high heat, add grapeseed oil and fish, skin side up.
7) Allow to cook for 4 minutes. Then drop heat to medium low and cook for another 3 minutes.
8) Flip fish over to skin side and allow to cook for another 5 minutes. Skin should be crispy and light brown in color.
9) Place 4 oz. of chickpea stew on plate. Place cooked fish skin side down, on top of chickpea stew. Top fish with cooked calamari and finish with the juice of half a lemon.