Dukkah-Dusted Tilapia  with Eggplant Sofrito & Blistered Peppers

Dukkah-Dusted Tilapia

with Eggplant Sofrito & Blistered Peppers

2 Servings
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From the Test Kitchen

Dukkah is an Egyptian side dish made of spices and coarsely-ground nuts. It’s usually served as a dip for breads or vegetables. But we had another idea. In this recipe, we’ve cut out the dipping. You’ll be making your own dukka and coating the fish directly. This will ensure that every bite is toasty, spiced and fully flavored. Cooking the already-coated fish has the added benefit of toasting the spices and nuts, creating a crunchy, complex crust.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Dukkah-Dusted Tilapia  with Eggplant Sofrito & Blistered Peppers
Title
  • 3 oz Multicolored Tinkerbell Peppers
  • 4 cloves Garlic
  • 2 Tbsps Pistachios
  • 1 bunch Mint
  • 1 Lemon
  • 1 Tomato
  • 1 Yellow Onion
  • 1 Graffiti Eggplant
  • ⅔ cup Red Quinoa
  • 2 Tbsps Dukkah Spice Blend (Sesame Seeds, Coriander Seeds, Cumin, Fennel & Sumac)
  • 2 Tilapia Fillets
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stems of the peppers. Peel and mince the garlic. Very finely chop the pistachios. Pick the mint leaves off the stems; discard the stems and roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Medium dice the tomato. Peel and small dice the onion and eggplant.
Cook the quinoa:
2 Cook the quinoa:
Add the quinoa to the boiling water and cook 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Stir in a drizzle of olive oil and season with salt and pepper to taste. Set aside as you continue cooking.
Cook the peppers:
3 Cook the peppers:
While the quinoa cooks, in a medium pan, heat 2 teaspoons of olive oil on high until hot. Add the peppers and cook, stirring frequently, 2 to 4 minutes, or until browned and blistered. Season with salt and pepper and transfer to a paper towel-lined bowl. Set aside as you continue cooking. Wipe out the pan.
Cook the eggplant sofrito:
4 Cook the eggplant sofrito:
While the quinoa continues to cook, in the same pan used to cook the peppers, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add a drizzle of olive oil along with the eggplant, tomato, lemon zest, the juice of 2 lemon wedges and ½ cup of water; season with salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, 10 to 12 minutes, or until softened. Remove from heat and stir in half the mint; season with salt and pepper to taste. Set aside in a warm place.
Coat & cook the fish:
5 Coat & cook the fish:
In a small bowl, combine the Dukkah spice blend and pistachios. Season both sides of the fish with salt and completely coat with the spice-nut mixture, gently pressing it into the fish. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the coated fish and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer the cooked fish to a plate.
Finish & plate your dish:
6 Finish & plate your dish:
Just before serving, in a medium bowl, toss the cooked peppers with the juice of the remaining lemon wedges, remaining mint and a drizzle of olive oil; season with salt and pepper to taste. To plate your dish, divide the cooked quinoa and eggplant sofrito between 2 plates and top each with a cooked fish fillet and the dressed peppers. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stems of the peppers. Peel and mince the garlic. Very finely chop the pistachios. Pick the mint leaves off the stems; discard the stems and roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Medium dice the tomato. Peel and small dice the onion and eggplant.
2 Cook the quinoa:
Add the quinoa to the boiling water and cook 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Stir in a drizzle of olive oil and season with salt and pepper to taste. Set aside as you continue cooking.
Cook the quinoa:
Cook the peppers:
3 Cook the peppers:
While the quinoa cooks, in a medium pan, heat 2 teaspoons of olive oil on high until hot. Add the peppers and cook, stirring frequently, 2 to 4 minutes, or until browned and blistered. Season with salt and pepper and transfer to a paper towel-lined bowl. Set aside as you continue cooking. Wipe out the pan.
4 Cook the eggplant sofrito:
While the quinoa continues to cook, in the same pan used to cook the peppers, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add a drizzle of olive oil along with the eggplant, tomato, lemon zest, the juice of 2 lemon wedges and ½ cup of water; season with salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, 10 to 12 minutes, or until softened. Remove from heat and stir in half the mint; season with salt and pepper to taste. Set aside in a warm place.
Cook the eggplant sofrito:
Coat & cook the fish:
5 Coat & cook the fish:
In a small bowl, combine the Dukkah spice blend and pistachios. Season both sides of the fish with salt and completely coat with the spice-nut mixture, gently pressing it into the fish. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the coated fish and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer the cooked fish to a plate.
6 Finish & plate your dish:
Just before serving, in a medium bowl, toss the cooked peppers with the juice of the remaining lemon wedges, remaining mint and a drizzle of olive oil; season with salt and pepper to taste. To plate your dish, divide the cooked quinoa and eggplant sofrito between 2 plates and top each with a cooked fish fillet and the dressed peppers. Enjoy!
Finish & plate your dish:
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