Dukkah Crusted Fish with Broccoli & Red Lentils

Name: Dukkah Crusted Fish with Broccoli & Red Lentils
Prep time: 20 min
Cook time: 25 min
Yield: 6
Cuisine: Middle Eastern,
Ingredients: 1/2 cup coarsely chopped hazelnuts; 1 tbsp McCormick Gourmet™ Organic Coriander Seed; 1 tbsp McCormick® Sesame Seed; 1 1/2 tsps McCormick® Cumin Seed; 1/4 tsp McCormick® Black Pepper, Ground; 1/2 tsp salt; 1/2 pound red lentils (1 1/3 cups); 1/2 pound Chinese broccoli; 6 firm white fish fillets such as halibut, cod or monkfish (4 ounces each); 1/2 cup Dukkah Spice Blend divided; 3 tbsps olive oil divided; 1 cup finely chopped shallots; 2 tsps grated lemon peel; 1/2 tsp McCormick Gourmet™ Mint; 2 cups quartered grape tomatoes; 1/4 cup lemon juice; 1/4 tsp salt

Dukkah enhances white fish with Middle Eastern spice and texture. Served on a bed of Chinese broccoli and red lentils, this dish is high in fiber and flavor.

20m

PREP TIME

25m

COOK TIME

385

CALORIES

17

INGREDIENTS

Servings: 6

Ingredients

Dukkah Spice Blend
1/2 cup coarsely chopped hazelnuts Substitutions available
- combination of nuts, such as hazelnuts, pistachios, almonds, cashews, pine nuts or macadamia nuts
1 tablespoon McCormick Gourmet™ Organic Coriander Seed
1 tablespoon McCormick® Sesame Seed
1 1/2 teaspoons McCormick® Cumin Seed
1/4 teaspoon McCormick® Pure Ground Black Pepper
1/2 teaspoon salt
Dukkah Crusted Fish with Broccoli & Red Lentils
1/2 pound red lentils, (1 1/3 cups)
1/2 pound Chinese broccoli Substitutions available
- broccoli rabe, broccolini or other broccoli variety
6 firm white fish fillets, such as halibut, cod or monkfish (4 ounces each)
1/2 cup Dukkah Spice Blend, divided
3 tablespoons olive oil, divided
1 cup finely chopped shallots
2 teaspoons grated lemon peel
1/2 teaspoon McCormick Gourmet™ Organic Mint
2 cups quartered grape tomatoes
1/4 cup lemon juice
1/4 teaspoon salt

KEY PRODUCTS

INSTRUCTIONS

1 For the Dukkah Spice Blend, heat medium skillet on medium heat. Add nuts; cook and stir 2 to 3 minutes or until fragrant and toasted. Immediately pour out of hot pan to avoid over-toasting. Set aside. Toast coriander, sesame and cumin seeds in same skillet on medium heat 2 minutes or until fragrant and toasted. Immediately pour out of hot pan. Place 1/2 of the toasted nuts in clean coffee grinder. Process until finely ground and crumbly. (Do not allow mixture to become a paste.) Transfer to small bowl. Repeat with remaining nuts then seed mixture. Add pepper and salt to seed and nut mixture; mix until well blended. Store extra in an airtight container in cool, dry place up to 1 month.
2 Soak lentils in cold water 20 to 30 minutes. Drain. Bring 4 cups water to boil in medium saucepan. Add lentils; cook 5 minutes. Drain and rinse under cold water. Set aside. Trim tough bottom stems of Chinese broccoli. Coarsely chop stems and leaves. Set aside.
3 Moisten fish fillets lightly with water. Coat 1 side of each fillet generously with 2 teaspoons of the Dukkah Spice Blend. Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add fish, spice blend-side down, cook 3 to 5 minutes per side or until golden brown and fish flakes easily with a fork. Remove fish to serving platter. Keep warm. Wipe skillet clean with paper towel.
4 Heat remaining 1 tablespoon oil in same skillet on medium heat. Add shallots; cook and stir 3 minutes or until softened. Add Chinese broccoli, lemon peel and mint; cook and stir 3 minutes. Add tomatoes, lentils, stock, lemon juice and salt; cook and stir 1 to 2 minutes or until most of liquid has been absorbed and Chinese broccoli is tender-crisp. Stir in 2 tablespoons of the remaining Dukkah.
5 To serve, spoon Chinese broccoli mixture onto each plate. Top with fish fillet. Serve with remaining 2 tablespoons Dukkah for sprinkling, if desired.

TIPS AND TRICKS

Test Kitchen Tip: Chinese broccoli or gai lan is a dark green leafy vegetable with thick stems and small flower heads similar in appearance to broccoli. Its flavor is stronger than broccoli and faintly bitter.