Marinated Sturgeon with Moroccan Chickpea Salad

• 1 tablespoon fennel seedsfennel-seed
• 2 teaspoons coarsely chopped fresh rosemaryrosemary
• 1 teaspoon cumin seedscumin
• 1 teaspoon dried crushed red pepperbell-pepper
• 1 teaspoon whole white peppercornspeppercorn
• 1 cup coarsely chopped fresh parsley leavesparsley
• 1 cup coarsely chopped fresh cilantro leavescilantro
• 1/3 cup chopped fresh mintmint
• 1/4 cup fresh lemon juicelemon-juice
• 3 garlic cloves, choppedgarlic
• 1 cup olive oilolive-oil
• 6 (6- to 7-ounce) sturgeon fillets or steakssturgeon
• 2 large red bell peppersbell-pepper
• 2 flatbreads (such as pita bread)flatbread
• 1 15 1/2-ounce can chickpeas, drainedchickpea
• 1 cup diced seeded peeled cucumbercucumber
• 1/2 cup walnuts, toasted, coarsely choppedwalnut
• 1/4 cup raisinsraisins
• 2 tablespoons drained capers
• 2 tablespoons olive oilolive-oil

1. 01Combine first 5 ingredients in spice grinder and process until finely ground. Transfer to blender. Add parsley and next 4 ingredients to blender. With blender running, gradually add oil and blend until coarse puree forms. Season to taste with salt. Do ahead Charmoula can be made 1 day ahead. Transfer to bowl and refrigerate. Let stand at room temperature 1 hour before using.
2. 02Place fish on large plate. Pour 3/4 cup charmoula over fish, turning to coat. Cover and refrigerate fish at least 1 hour and up to 1 day. Cover and refrigerate remaining charmoula to use as dressing for salad.
3. 03Char bell peppers directly over gas flame or in broiler until blackened on all sides.
4. 04Transfer to paper bag and seal tightly; let stand 15 minutes. Peel, seed, and chop peppers. Toast flatbreads directly over gas flame or in broiler until crisp and charred in spots on both sides. When cool enough to handle, tear into bite-size pieces.
5. 05Preheat oven to 400°F. Place peppers, torn bread pieces, chickpeas, and next 4 ingredients in large bowl. Add 3/4 cup reserved charmoula; toss to coat. Season with salt and pepper.
6. 06Heat olive oil in large ovenproof nonstick skillet over medium-high heat. Add fish with marinade still clinging to surface and cook until brown, about 3 minutes per side. Transfer skillet to oven and roast fish until cooked through, about 8 minutes.

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