30 mins prep time
10 mins cook time
Serves 4 people
20g NUTS PER SERVE

Ingredients

Fish

  • 4 x 180g snapper fillets
  • 2 tbsp extra virgin olive oil

Pistachio dukkah

  • ½ cup (60g) pistachios, shelled
  • ¼ cup (35g) sesame seeds
  • 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 2 tbsp fennel seeds
  • ½ tsp sumac
  • ½ tsp cayenne pepper
  • 1 tsp salt

Salad

  • 120g spinach, washed and dried
  • 250g punnet strawberries, hulled and quartered
  • ½ cup (60g) macadamia nuts, roughly chopped
  • 1 avocado, cut into small cubes

Dressing

  • 3 tbsp extra virgin olive oil
  • 3 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste

Method

  1. Toast the pistachios in a small pan over low heat for 2-3 minutes, stirring frequently. Transfer to a bowl to cool.
  2. Add the remaining dukkah ingredients to the pan, and stir frequently for 2-3 minutes.
  3. Transfer the dukkah ingredients and the toasted pistachios to a blender and blitz until coarse. Alternatively, use a mortar and pestle to achieve the same outcome. Remove and set aside.
  4. Add spinach, strawberries, macadamias and avocado to a large salad bowl.
  5. To make the dressing, add oil, white wine vinegar, mustard, and seasoning to a jar, secure the lid tightly, and shake well. Set aside.
  6. Pat the snapper fillets dry with a paper towel. Score the skin with a sharp knife, making small parallel cuts to penetrate the skin but not the flesh.
  7. Liberally sprinkle salt over the skin and leave for 10 minutes. Remove salt and blot dry with a paper towel. This step draws moisture out of the skin, ensuring crispy skin.
  8. Coat the snapper fillets (flesh side) in the dukkah.
  9. Heat oil in a large pan on medium-high heat. Place fillets into the pan, flesh side down. Cook for 4-5 minutes or until the fillet becomes golden brown, flip the fillets, and cook for another 4-5 minutes or until cooked through. Remove the fish from the pan.
  10. Drizzle dressing over the salad and toss to combine.

Tips

Don’t love macadamia nuts? No worries. You can make this salad with pine nuts, toasted walnuts or slivered almonds. Store the remaining dukkah in an airtight container and keep it in the pantry for 2-3 weeks.

Credit

Recipe courtesy of Joel Feren, The Nutrition Guy, for Nuts for Life.
Nutrients per serve
Energy 2,650kJ
Protein 52g
Fat 41g
Saturated fat 5.4g
Carbohydrate 7g
Sugars 5g
Dietary fibre 7g
Sodium 449mg
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