Dukkah Spiced Cod with Warm Beet, Carrot, Almond and Arugula Salad

Dukkah Spiced Cod with Warm Beet, Carrot, Almond and Arugula Salad

Dukkah is a Middle Eastern spice mix of toasted and finely chopped hazelnuts, sesame seeds, dried mint, coriander, cumin, fennel seeds, and black peppercorns.  I combine them all and keep them in a storage jar in the refrigerator to keep the hazelnuts fresh.  Dukkah is great sprinkled in olive oil and used as a dipping oil for bread, or sprinkled on roasted vegetables, chicken, pork or seafood.  This is a really nice light and healthy meal.  You can roast or boil the peeled beets and mix them with sauteed carrots.  To make this dish even quicker, you could use Trader Joe’s cooked beets in the refrigerator section.  I always have a box on hand to sprinkle in salads or use as a side dish.  You make a light vinaigrette with some finely chopped shallot and lemon juice and toss the beets with the carrots and arugula.  The cod is just lightly floured and sprinkled with some dukka before cooking and you could use any fish you like or even shrimp would be good.  Click here for  the recipe….

This entry was posted in Recipes. Bookmark the permalink.

One Response to Dukkah Spiced Cod with Warm Beet, Carrot, Almond and Arugula Salad

  1. June James says:

    I love fish and this dish sounds really delicious!

Leave a Reply