Dukkah is an Egyptian spice mixture used in Middle Eastern recipes. It has many uses, but is mainly used to dip bread that has been basted with olive oil.
- 4 4-oz. skinless rockfish fillets
- 1 teaspoon coriander seeds
- 1 teaspoon sesame seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ground black pepper
- 1 teaspoon fennel seed
- 1 tablespoon almonds dry roasted
- 1 teaspoon kosher salt
- 1 Tbsp. olive oil
- 1 12”x12” sheet aluminum foil
- 1 tablespoon vegetable oil
- 2 cups Japanese eggplant cubed
- 4 tomatoes quartered
- 1 cup chickpeas cooked, rinsed
- 4 cloves garlic sliced
- 1/4 cup parsley fresh, leaves
- 1 lemon sliced
- 4 4in. whole-wheat Pita breads toasted
- Preheat large sauté pan over medium-high heat.
- Place coriander, sesame, cumin, pepper, fennel, almonds, and salt into spice grinder and pulse until slightly textured mixture forms.
- In a bowl, mix olive oil and seasonings and coat fillets with seasoning mixture.
- Add seasoned fillets to sauté pan and cook approximately 2-3 minutes each side.
- Remove fillets from pan and reserve with aluminum foil loosely place atop to keep warm.
- Increase heat of sauté and add vegetable oil, eggplant, tomatoes, chickpeas, and garlic.
- Sauté until color develops on eggplant and tomatoes slightly begin to break down.
- Serve fillet atop vegetables and garnish with lemon, parsley and toasted pita.
Courtesy of theAlaska Seafood Marketing Institute
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