Instructions: Seafood Alternatives: halibut, orange roughy Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the onion and garlic and saute until the onion is soft. Add the fish and saute until cooked through, about 5 minutes. Transfer the fish and onion mixture to a large bowl and add the drained garbanzo beans and half the parsley.

Combine the remaining olive oil, vinegar, cumin, salt and pepper in a jar with a tight-fitting lid, shake well and taste for seasoning. Pour the dressing over the fish mixture and stir to mix. Cover and chill, stirring occasionally, for up to 24 hours.

Stir in the remaining parsley just before serving, taste for seasoning and serve at room temperature or slightly chilled.

This recipe yields 6 to 8 servings.

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