Please enter the email you’re using for this account.
Light, fresh, and full of flavor, this is my go-to summer supper when I don’t want anything too heavy. Bonus: The leftovers make a great lunch for the next day.
4 fillets white fish (like cod, tilapia, or sea bass)
1 and 1/2 teaspoons ground cumin, such as Pereg
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon sumac (optional)
1/4 teaspoon cayenne or chili flakes, or adjust to taste
salt, to taste
pepper, to taste
1 tablespoon Gefen Olive Oil, plus more for searing
techinah, for topping
fresh parsley or mint, for garnish
3 cucumbers, thinly sliced
2 scallions, sliced
1 tablespoon toasted sesame seeds
1 tablespoon rice vinegar or lemon juice
1 teaspoon sesame oil
1 teaspoon Gefen Olive Oil
1/2 teaspoon salt
1 cup Pereg Quinoa
2 cups water
1/2 teaspoon salt
drizzle Gefen Olive Oil or squeeze lemon (optional)
Pat the fish dry.
Mix the spices with olive oil to form a paste. Rub the spice paste over the fillets.
Heat a skillet over medium-high heat with a bit of oil. Sear the fish for three to four minutes per side, until blackened and cooked through. Set aside.
Toss the cucumbers and scallions with the remaining ingredients. Let sit for 10 minutes to lightly pickle and absorb flavors.
Rinse quinoa well under running water.
Combine quinoa, water, and salt in a pot and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes, until water is absorbed.
Fluff with a fork and add olive oil or lemon juice, if desired.
Scoop quinoa onto each plate and add a piece of blackened fish and cucumber salad.
Drizzle with techinah and garnish with fresh parsley or mint.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
So delicious! Fresh, crisp, bright flavors – great recipe!