Ease of Preparation: Medium
Yield: 2 Servings
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.
Ingredients:
Tomato-Chickpea Salad:
- 2 cups (470 ml) canned chickpeas, drained and rinsed
- 1 cup (240 ml) grape tomatoes, halved
- ½ cup (80 ml) chopped parsley
- 1 tablespoon (15 ml) dukkah spice
- ¼ cup (60 ml) finely chopped red onion
- Salt and pepper
- ¼ 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
- ¼ cup (60 ml) dukkah
- Salt and pepper
- Vegetable oil, for searing
Method:
For the 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.
For the 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 4-5 minutes, then flip and cook for another 2-3 minutes, until just cooked through and firm but still flakey.
To Serve:
Transfer the fish to serving plates.
Add a large spoon of Tomato-Chickpea salad to the plates and drizzle the reserved dressing over the top of the salad and the fish.
Serve immediately.