Dukkah Crusted Snapper


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


  1. 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).
  2. 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.
  3. 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.