- In a large skillet combine wine, onion and peppercorns. Squeeze juice from lime wedges into skillet; add lime wedges. Add fillets. Place skillet over high heat; bring to boiling. Reduce heat; turn fillets. Simmer, covered, 5 minutes or until fish flakes easily with a fork. Using a slotted spatula, transfer fillets to a plate; let cool.
- In a large bowl combine chickpeas, sugar snap peas, tomatoes and onion; toss gently. Cut fillets into bite-size pieces; add to bowl.
- For the dressing, in a small bowl whisk together lime juice, oil, cilantro, garlic, and freshly ground pepper to taste. Drizzle over salad; toss gently to coat. Serve immediately, or cover and refrigerate until ready to serve.
View all nutritional information
Calories 281, Calories Fat 82, Total Fat 9g, Saturated Fat 1g, Cholesterol 31mg, Sodium 41mg, Carbohydrate 28g, Protein 21g
|Calories (fat) extra||29|
|Total Fat (extra)||14|
|Saturated Fat (extra)||7|
|Vitamin A (extra)||6|
|Vitamin C (extra)||37|