Dukkah Crusted Trout with Fattoush Lemon-Chive Yogurt & Vegetable Kabobs

///Dukkah Crusted Trout with Fattoush Lemon-Chive Yogurt & Vegetable Kabobs
Dukkah Crusted Trout with Fattoush Lemon-Chive Yogurt & Vegetable Kabobs

Dukkah Crusted Trout with Fattoush Lemon-Chive Yogurt & Vegetable Kabobs

Serves 2-4

For the Dukkah:

  1. ½ cup hazelnuts, macadamias, or pistachios, or mix of all three
  2. ¼ cup sesame seeds
  3. 2 tablespoons coriander seeds
  4. 1 tablespoon cumin seeds
  5. 1 teaspoon fennel seeds
  6. 1 ½ teaspoons black peppercorns
  7. ½ teaspoon kosher salt

Directions:

  1. Preheat oven to 350°F.
  2. Place nuts on a small baking tray. Bake for 6 to 7 minutes or until golden brown.
  3. Remove from oven. Wrap nuts in a clean kitchen towel and rub vigorously to remove skins. Transfer to a plate to cool.
  4. Place sesame seeds in a small fry pan over medium heat. Cook, stirring, until golden brown, 8 to 10 minutes.
  5. Transfer sesame seeds to a plate to cool. In same fry pan, add coriander, cumin and fennel.
  6. Cook, stirring, until lightly brown and fragrant, 1 minute. Transfer to a separate plate to cool.
  7. When nuts have cooled completely, pulse them in a food processor until finely chopped. Transfer to a mixing bowl.
  8. In a spice grinder, pulse coriander, cumin, fennel and peppercorns until fine but not powdery.
  9. Add the ground spices, sesame seeds and salt to nuts. Mix thoroughly. Transfer to a glass jar and cover with lid. Store at room temperature up to one month.

For the Lemon-chive Yogurt:

  1. 1 cup plain Greek yogurt
  2. 1 small clove garlic, grated
  3. 1 tablespoon lemon zest
  4. 1 tablespoon fresh lemon juice
  5. 2 tablespoons chives, finely sliced
  6. 2 tablespoons flat-leaf parsley, chopped
  7. Salt to taste
  8. Whisk all ingredients in a mixing bowl. Reserve 2 tablespoons to brush over trout. Cover and refrigerate until ready to serve.

For the Fattoush:

  1. 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
  2. 3 tablespoons fresh lemon juice
  3. 2 tablespoons pomegranate molasses
  4. 2 small garlic cloves, minced
  5. 2 teaspoons white wine vinegar
  6. ½ teaspoon dried mint
  7. ¾ cup extra-virgin olive oil
  8. Kosher salt
  9. Combine sumac and soaking liquid with lemon juice, pomegranate molasses, garlic, vinegar, and dried mint in a small bowl.
  10. Gradually add oil, whisking constantly, until blended.
  11. Season with salt; add more lemon juice, pomegranate molasses and vinegar to taste if desired.

For the Salad:

  1. 3 ripe medium tomatoes, chopped; or 4 cups cherry tomatoes, halved
  2. 1 Persian or English cucumber, quartered lengthwise and thinly sliced crosswise
  3. 6 scallions, thinly sliced
  4. 1 head romaine lettuce, trimmed and cut crosswise into ¾-inch strips
  5. 1 cup fresh flat-leaf parsley leaves
  6. 1 cup fresh mint leaves
  7. Mix vegetables, lettuce and herbs in a large bowl.
  8. Season with salt. Refrigerate until ready to serve.

For the Trout:

  1. Preheat oven to 350°F.
  2. Pat each trout fillet dry with paper towel.
  3. Place skin side up on a parchment lined baking sheet.
  4. Brush each fillet with equal portions of the lemon-chive yogurt.
  5. Sprinkle trout generously with Dukkah.
  6. Bake for 8-10 minutes.

For the Grilled Vegetables:

  1. 12 medium-large cremini mushrooms, cleaned
  2. 1 red bell pepper, cleaned, seeded and cut into 2-inch chunks
  3. 1 green bell pepper, cleaned, seeded and cut into 2-inch chunks
  4. Olive oil
  5. Place mushrooms and peppers in a small bowl. Drizzle with olive and toss to coat. Sprinkle with salt and pepper to taste.
  6. While the trout is cooking, thread peppers, and mushrooms between four skewers.
  7. Using a grill pan over medium-high heat, grill the vegetables, turning occasionally.
  8. To serve, toss salad with dressing and place on serving platter. Place Dukkah trout on top of salad. Serve with grilled vegetables, extra dressing and naan.