Ingredients
- 4 each 4 each Alaska rockfish, skinless 4oz fillets
- 1 1 tsp Coriander seed
- 1 1 tsp Sesame seed
- 1 1 tsp Cumin seed
- 1 1 tsp Pepper, black, ground
- 1 1 tsp Fennel seed
- 1 1 Tbps Almonds, dry roasted
- 1 1 tsp Salt, kosher
- 1 1 Tbps Oil, olive
- 1 each 1 each Foil, aluminum, 12x12 sheet
- 1 1 Tbps Oil, vegetable
- 2 cups 2 cups Eggplant, Japanese, cubed
- 4 each 4 each Tomatoes, quartered
- 1 cup 1 cup Chickpeas, cooked, rinsed
- 4 cloves 4 cloves Garlic, sliced
- 1/4 cup 1/4 cup Parsley, fresh, leaves
- 1 each 1 each Lemon, sliced
- 4 each 4 each Pita, whole wheat, 4-inch, toasted
Servings:
Units:
Instructions
- 1. Preheat large saut pan over medium-high heat.
- 2. Place coriander, sesame, cumin, pepper, fennel, almonds, and salt into spice grinder and pulse until slightly textured mixture forms.
- 3. In a bowl, mix olive oil and seasonings and coat fillets with seasoning mixture.
- 4. Add seasoned fillets to saut pan and cook approximately 2-3 minutes each side.
- 5. Remove fillets from pan and reserve with aluminum foil loosely place atop to keep warm.
- 6. Increase heat of saut and add vegetable oil, eggplant, tomatoes, chickpeas, and garlic.
- 7. Saut until color develops on eggplant and tomatoes slightly begin to break down.
- 8. Serve fillet atop vegetables and garnish with lemon, parsley and toasted pita.
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