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Alaska Dukkah Dusted Rougheye Rockfish

by Nikolai Nikitenko April 28, 2016

Alaska Dukkah Dusted Rougheye Rockfish

Ingredients

4 each   Alaska rockfish, skinless 4oz fillets
1 tsp      Coriander seed
1 tsp      Sesame seed
1 tsp      Cumin seed
1 tsp      Pepper, black, ground
1 tsp      Fennel seed
1 Tbps  Almonds, dry roasted
1 tsp     Salt, kosher
1 Tbps  Oil, olive
1 each  Foil, aluminum, 12”x12” sheet
1 Tbps  Oil, vegetable
2 cups   Eggplant, Japanese, cubed
4 each   Tomatoes, quartered
1 cup     Chickpeas, cooked, rinsed
4 cloves Garlic, sliced
¼ cup    Parsley, fresh, leaves
1 each   Lemon, sliced
4 each   Pita, whole wheat, 4-inch, toasted

Directions

1. Preheat large sauté pan over medium-high heat.

2. Place coriander, sesame, cumin, pepper, fennel, almonds, and salt into spice grinder and pulse until slightly textured mixture forms.

3. In a bowl, mix olive oil and seasonings and coat fillets with seasoning mixture.

4. Add seasoned fillets to sauté pan and cook approximately 2-3 minutes each side.

5. Remove fillets from pan and reserve with aluminum foil loosely place atop to keep warm.

6. Increase heat of sauté and add vegetable oil, eggplant, tomatoes, chickpeas, and garlic.

7. Sauté until color develops on eggplant and tomatoes slightly begin to break down.

8. Serve fillet atop vegetables and garnish with lemon, parsley and toasted pita.





Nikolai Nikitenko
Nikolai Nikitenko

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