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.
2 Snapper fillets
1-2 tblspns Dukkah
1 sweet potato
1 tsp grated ginger
1 small nectarine
1 tblspn dill
1 shallot (eschalot)
squeeze lime juice
½ tsp sweet chili sauce
30g roasted hazelnuts (skins removed)
2 tblspn coriander seeds
1 tblspn cumin seeds
3 tblspn sesame seeds
1 tsp sea salt
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.