Anyway, I cooked him up and he was delicious so I thought I'd share the recipe with you. I am the first to admit I'm new to this whole fish cooking caper so feel free to modify and improve this recipe. The ingredients for the spice rice were simply based on what we had left in the fridge, you could use anything really. And the inspiration for the dukkah crust came from a lovely little jar of dukkah that Mandy bought in Margaret River and had left with us (thanks Mandy).
Cook 1 cup of wild or basmati rice (enough for about 3 people) and set aside. In a pan heat some olive oil on a low heat, add one diced onion and two finely sliced cloves of garlic and fry gently until just starting to brown. Add 1 teaspoon of sumac, half a teaspoon of paprika and a teaspoon of whole cumin seeds. Season with salt and pepper. Fry until spices become fragrant. Add one large diced tomato and one bunch of chopped bokchoy (or spinach). Continue cooking for a couple of minutes or until bokchoy wilted and tomato cooked. Add cooked rice and stir through.
Press a decent amount of dukkah onto the side of the fillets with no skin and drizzle with a little oil. Heat one tablespoon of olive oil and one tablespoon of butter in a heavy based pan. Place the fillets in the pan skin side down and cook for about 3 to 5 minutes (depending on thickness of fillet). Turn and cook on the other side (dukkah crust down) for a couple more minutes.
Heap the spiced rice on your plates and place the fillets on top.
We all loved it. Jarvis was silent for about 5 minutes whilst stuffing his face, when he finally took a breath, his only words were "this is yummy!". I guess we'll be making this again soon.
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