In New Zealand, there are many excellent types of wild fish in addition to farmed salmon. Our favorites are Hapuku (a kind of Grouper), Snapper and John Dory. These are all firm, white-flesh fish. You will find the recipe for Dukkah elsewhere in this blog. We keep it on hand for use in main dishes like this one, and in appetizers.
- Fillets of firm white fish, with or without skin, all cut to about the same size, and not much thicker than your thumb.
- Olive Oil
- Pour 2 Tb Olive Oil into a Wok or skillet
- Heat the oil for a minute over High heat.
- Add Fish fillets to the hot oil, then turn over to cover the fillet with oil on both sides.
- Add more oil if you think it is necessary to keep the Fish from sticking to the pan.
- Sprinkle generously with Dukkah.
- Cook for 2 minutes.
- Turn the stove down to Medium Dukkah
- Turn Fish pieces over and sprinkle with more Dukkah.
- Cook until just before done, another few minutes.
- With a spatula, remove the fish from the Wok onto a preheated plate.
- Scrape the Dukkah bits out of the pan and sprinkle over the fish on the plate.
- Serve immediately with a Tartar sauce made of:
- Smashed Capers
- Chopped red onion to taste
- Sweet pickles, chopped (optional)