This recipe is my take on a favorite Maggie Beer recipe of mine. To showcase this stunning Aussie snapper, I’ve made mine using our Pistachio & Lemon Myrtle Dukkah to crust the fish which gives it both a native twist and a zesty crunch. I serve it with Maggie’s kale pesto that I also add a touch of Lemon Myrtle to give it a zingy kick. In her pesto, Maggie uses her famous verjuice however, I tend to just use white wine vinegar which has a similar flavor and the same effect.
I serve mine alongside crunchy stems of broccolini but you can do it with any green or salad leaf you like – even whip up a quick mashed potato if your horde is a little hungrier!
For more easy recipes with Egyptian dukkah click here
Spices used in this recipe
Lemon Myrtle is a very popular citrus-fragranced spice that is native to the wetter coastal areas in the northern New South Wales and southern Queensland. It is distinguished by its fresh fragrance of creamy lemon and lime and has a very versatile lemony and tangy flavour. It complements many dishes like fish, chips, chicken, roast vegetables and ice cream or sorbet.$4.99
Egyptian Dukkah Pistachio & Lemon Myrtle – Mild
Egyptian Dukkah is a warm and aromatic blend of roasted nuts seasoned with herbs and spices. Our blend is made with roasted and hazelnuts, almonds, sesame seeds, cumin, coriander, middle eastern za’atar and sea salt. The addition of lemon myrtle and pistachio to our original blend gives it an amazing new crunch. Popularly Turkish bread is dipped in olive oil then into dukkah to create a delicious dip.$3.45
Place the Dukkah onto a large plate or tray, coat each side of the snapper steaks with Dukkah set aside in the fridge for approximately 30 mins, this will allow the Dukkah to stick to the snapper.
Meanwhile to make the kale pesto, tear the thicker parts of the stems away from the kale and cut into approximately 5 cm slices.
Place a large pot of salted water over high heat, once this has come to the boil, add the kale and once the water returns to the boil cook for 2 mins, strain, allow to cool slightly.
Once the kale has completely cooled, place into a food processor with the olive oil, Verjuice & pine nuts, blend into a puree, and season to taste. Set aside.
To cook the snapper, place a large non-stick frypan over med-high heat, add the butter, once this starts to turn nut-brown add the olive oil to inhibit the butter from burning.
Place the snapper into the pan (skin side down), cook for 3 to 5 mins each side, depending on the thickness of the snapper and your stovetop. Turn down the temperature so that the Dukkah does not burn before the snapper is cooked.
Meanwhile to cook the broccolini, place a pot of water over high heat, bring to the boil add a good pinch of salt, add the broccolini and cook for 3 to 4 mins, then remove from the water and place onto a serving plate and drizzle with olive oil.
To serve; place the snapper onto serving plates, divide the broccolini between the 4 plates and serve with 2 tbsp of kale pesto with each serve and drizzle with olive oil.