Dukkah Crusted Fish with Sweet Potato Mash

We are currently incorporating a low fat, low carb diet into our lives at the moment. It is quite a challenge on top of a gluten free diet, but I am determined to ensure our food remains tasty and delicious despite the restrictions.  This dish is inspired by a recipe in the Livwise cookbook by Olivia Newton John.

I made my own Dukkah for this dish, which took all of about 5 minutes, but really adds a dimension of freshness when you make it yourself.  I used ingredients I had on hand, including a packet of already roasted hazelnuts, that had the skins removed.  It was then simply a matter of roasting the cumin and coriander seeds.   You could substitute the hazelnuts for pistachio or macadamia nuts.

By all means, you could use pre-bought Dukkah, which would even add more simplicity to this dish.

INGREDIENTS

2 Snapper fillets
1-2 tblspns Dukkah
Olive oil
1 sweet potato
1 tsp grated ginger
1 small nectarine
1 tblspn dill
1 shallot (eschalot)
squeeze lime juice
½ tsp sweet chili sauce

Dukkah
30g roasted hazelnuts (skins removed)
2 tblspn coriander seeds
1 tblspn cumin seeds
3 tblspn sesame seeds
1 tsp sea salt

METHOD

1. Firstly make the Dukkah.  Dry roast separately, the cumin and coriander until they began to toast and brown. Be careful they don’t burn. Place in a spice grinder and whizz them.

2. Process the nuts with salt and in a small processor until the nuts are the size of fresh breadcrumbs. Mix through the ground spices and set aside.  You will only need 1-2 tblspns of Dukkah for the fish, the left over will keep well in a sealed container.

3. Cut nectarine into small dice. Chop eschalot into tiny dice and stir through nectarines. Stir through sweet chili sauce and lime juice.  Add dill and set aside.

4. Peel the sweet potato and cut into small cubes.  Place the potato with a small amount of water into a saucepan and cook until soft.  Mash the sweet potato and stir through grated ginger and season to taste.  Return lid to pan and keep warm whilst cooking the fish.

5. Prepare fish by smearing skin with a drop of olive oil.  Press over the Dukkah onto both sides of the fillets.

6. Heat two tspns of olive oil in a non stick fry pan.  When hot, place the fillets, skin side down.  Cook for about 5 mins on each side. Return to skin side down, reduce heat and cook until fillets are cooked and skin is crispy.

7. Serve fish on a bed of sweet potato mash. Top with nectarine salsa. Serve with a wedge of lime.

Serves 2.

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About Soul Kitchen Blog

Welcome to Soul Kitchen Blog. Sure food ultimately is fuel for the body but made with love is so much more and truly nourishes the soul. As cliche as it sounds, life really is too short to eat bad food and drink bad wine. I have a passion for cooking and a love of good food. I am committed to my quest of searching for fabulous recipes that just so happen to be gluten free. In recent years I discovered that I have intolerance to gluten and whilst its changed my eating habits somewhat, I refuse to allow it to limit my choices to eat well or make those that I cook for feel that they are missing out on anything. My mandate is simple... Feed the body and nourish the soul. I look forward to sharing my journey with you ....
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2 Responses to Dukkah Crusted Fish with Sweet Potato Mash

  1. Kathy says:

    Yum! The Dukkah crust sounds so very delicious. I’m also on a low carb diet and looking for things other than the usual panko or breadcrumbs to coat. I’ve done salmon before with a cumin/coriander based spice rub, but the addition of the toasted nuts sounds absolutely wonderful. Can’t wait to try!!

    • Hi Kathy, yes the hazelnuts really add to the flavour and texture. Just to flag, because this dish has fruit as well as the sweet potato, you just need to measure your serving quantities of both to keep within your diet allowance. Enjoy 🙂

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