Garfish with dukkah

Name: Garfish with dukkah
Cook time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: For dukkah spice mix; 4 tsp sesame seeds; 2 tsp coriander seeds; 2 tsp cumin seeds; 1 tbsp hazelnuts; For garfish; 4 garfish (depending on size - roughly 2 each), cleaned and butterflied*; 2-3 tbsp olive oil for cooking; Sea salt; Juice of half a lemon; * Ask your fishmonger to do this

Bridgette Hafner

October 19, 2011

Time:< 30 minsServes:2

When choosing a whole fish, look for eyes that are round and plump, not sunken, and shiny skin that is firm to touch. There should be a pleasant smell to it - never fishy.

Ingredients

For dukkah spice mix
4 tsp sesame seeds
2 tsp coriander seeds
2 tsp cumin seeds
1 tbsp hazelnuts
For garfish
4 garfish (depending on size - roughly 2 each), cleaned and butterflied*
2-3 tbsp olive oil for cooking
Sea salt
Juice of half a lemon
* Ask your fishmonger to do this

Method

For the dukkah: Lightly roast the seeds and hazelnuts separately in a hot oven until fragrant and lightly golden.
When cool, rub the skins off the hazelnuts and grind together with the seeds in either a mortar and pestle or a spice grinder until quite fine.
For the garfish: Heat a non-stick pan until hot, with a little olive oil. Season the garfish with salt and cook the fillets, skin side down first, for 1-2 minutes on each side (depending on thickness) or until just cooked through.
Remove from heat, sprinkle with some dukkah spices and squeeze over the lemon juice.
Serve immediately.

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