While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
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.
1/2 cup coarsely chopped hazelnuts
1 tablespoon McCormick Gourmet™ Coriander Seed
1 tablespoon McCormick® Sesame Seed
1 1/2 teaspoons McCormick® Cumin Seed
1/4 teaspoon McCormick® Black Pepper, Ground
1/2 teaspoon 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 tablespoons olive oil, divided
1 cup finely chopped shallots
2 teaspoons grated lemon peel
1/2 teaspoon McCormick Gourmet™ Mint
2 cups quartered grape tomatoes
1/2 cup Kitchen Basics® Unsalted Vegetable Stock
1/4 cup lemon juice
1/4 teaspoon salt
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.
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.
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.
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.
To serve, spoon Chinese broccoli mixture onto each plate. Top with fish fillet. Serve with remaining 2 tablespoons Dukkah for sprinkling, if desired.
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.
(Amount per serving)