This dukkah spice mix is grounding and nurturing thanks to the aromatic spices coriander, cumin, cinnamon, black pepper and nutmeg. It will soothe the soul and clam the nerves.
2 snapper fillets, skinned and boned
1 tbsp coconut oil
½ cup almonds, roasted
½ cup hazelnuts, roasted
¼ cup sesame seeds
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground black pepper
½ tsp Himalaya salt
½ tsp cinnamon
½ tsp nutmeg
- To make dukkah, roughly chop nuts and seeds. You can use a mortar and pestle or blender if you prefer a finer crumb. Transfer to bowl or jar, add remaining ingredients and combine well. (Left over dukkah can be stored in a glass jar or air tight container for two weeks).
- Rinse fish and pat dry with paper towel. Coat both sides in dukkah mix and allow to marinate in fridge for at least 30 minutes.
- When ready to cook, heat coconut oil in frying pan over medium heat. Cook snapper for 3-4 minutes each side (depending on thickness of fish), being careful not to burn dukkah. Serve with steamed greens of big leafy salad.