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Dukkah snapper with chickpea-tomato salad
The sweet, delicate flesh of red snapper is permeated by nutty, earthy dukkah. A crisp, fresh, and crunchy salad of tomatoes and chickpeas makes a great side.
YIELDS
2
Ingredients
Tomato-Chickpea Salad
- 2 cups (470 ml) canned chickpeas, drained and rinsed
- 1 cup (240 ml) grape tomatoes, halved
- 1/2 cup (80 ml) chopped parsley
- 1 tablespoon (15 ml) dukkah spice
- 1/4 cup (60 ml) finely chopped red onion
- Salt and pepper, to season
- 1/4 cup (60 ml) olive oil
- 2 lemons, juice
- 2 cloves garlic, minced
Dukkah Snapper
- 4x 5-ounce (142 g) skin-on snapper fillets, scaled and pin bones removed
- 1/4 cup (60 ml) dukkah
- Salt and pepper, to taste
- Vegetable oil, for searing
Directions
Tomato-Chickpea Salad
- In a large bowl, combine the chickpeas, tomatoes, parsley, dukkah, and red onion. Season with salt and pepper. Toss to combine.
- Add the olive oil, lemon juice, and garlic to a separate bowl. Whisk to combine.
- Add half the dressing to the chickpea-tomato mixture. Toss to combine.
- Set salad aside until needed and refrigerate if not using right away. Reserve extra vinaigrette for plating.
Dukkah Snapper
- Season the fish with dukkah, salt, and pepper.
- Heat oil in a non-stick pan over medium-high heat. When the pan is very hot, place in the fillets, skin side down.
- Sear for four to five minutes then flips and cook for another two to three minutes, until just cooked through and firm but still flakey.
Serve
- Transfer the fish to serving plates.
- Add a large spoonful of Tomato-Chickpea salad to the plates and drizzle the reserved dressing over the top of the salad and the fish.
- Serve immediately. Enjoy!
