Pistachio dukkah-crusted snapper with avocado, strawberry and macadamia salad
This vibrant pistachio dukkah takes fish to new heights, paired with a crisp and flavourful salad that’s sure to delight your taste buds.
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Cooking tools:
- Blender
- Mortar and pestle
- Mason jar
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Mixing bowl
- Serving bowl
- Paper towel
- Spatula
- Measuring spoon
- Measuring cup
- Airtight container
Ingredients
- 4 x 180g snapper fillets
- 2 tbsp extra virgin olive oil
- 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
- 120g spinach, washed and dried
- 250g punnet strawberries, hulled and quartered
- ½ cup (60g) macadamia nuts, roughly chopped
- 1 avocado, cut into small cubes
- 3 tbsp extra virgin olive oil
- 3 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- Salt
- pepper
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