For all you fish lovers out there, here is another tasty dish I whipped up the other night for my friend Jules and the hungry hoards! It even got the thumbs up from her 5 year old son and took next to no time to make, so if your stuck for a quick and delish recipe this week, give this one a whirl! And if your one of those people, too scared to cook fish for fear of how it will turn out, this is a really easy way to cook it. Enjoy!
GF – Gluten Free, SF – sugar free, DF – Dairy free, Low GI, HP – High protein, Diabetic Friendly, Detox Friendly, Low allergy
What You Will Need…
- 200 gram fillet (per person) of white fish of your choice, I used snapper for this recipe because of its mild, slightly sweet flavour and light texture
- Oil for pan frying – I used macadamia nut oil because it has a high smoke point, but you could also use unrefined coconut or grape seed
- Fresh flat leaf parsley, roughly chopped – around 1 table spoon per fillet of fish
- Coriander seeds – whole – 1 -2 table spoons depending how many fillets of fish you cook
- Cumin seeds – whole – 1 -2 table spoons depending how many fillets of fish you cook
- Black sesame seeds – 1 table spoon
- Himalayan Salt to taste
- Cracked pepper to taste
How to Make…
- Add cumin, sesame and coriander seeds to mortor and pestle and grind
- Drizzile fish fillets with a little macadamia nut oil and sprinkle with chopped parsely, coriander, sesame and cumin seeds
- Heat macadamia nut oil in fry pan over moderate to high heat and add fish fillets
- Cook on each side until golden brown. Be sure to only turn once and ensure it is cooked through.
- Season with Himalayan salt and cracked pepper
- Serve with a fresh garden salad or steamed greens, seasoned with a littlle Himalayan salt and cracked pepper and drizzle with a dash of macadamia or olive oil.
(Fish purchased from Fegari’s Seafood, Hampton, Melbourne)
© All Rights Reserved Sally Joseph 2013