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Here’s a fun twist on a traditional Middle Eastern dish.
2 fillets solid white fish, cut into fingers (I used turbot)
3 tablespoons oil, plus more for frying (about 2 tablespoons)
2 teaspoons shawarma spice mix
1 cup (approximately) Sabra Hummus, divided
arugula
2 tomatoes, finely diced
3 baby English cucumbers, diced
1 Chinese mango, diced
2 scallions or 1/4 red onion, diced
salt, to taste
pepper, to taste
1/4 cup raw tahini, such as Mighty Sesame Tahini
1/3 cup Tuscanini Light Olive Oil
1/2 teaspoon Gefen Lemon Extract (or to taste)
Mix three tablespoons oil and shawarma spice together, then smear over fish, generously covering all surfaces. Marinate for 1/2 hour or up to one day ahead.
Heat a large frying pan with a thin layer of oil (about two tablespoons). Place the fish in the pan and cook for two to three minutes on each side or until just opaque. Set aside.
In a medium bowl, mix all salad ingredients. In a small bowl, whisk together all dressing ingredients.
Place two tablespoons hummus onto each plate and smear into a small circle. Place some arugula on top. Spoon some salad onto the arugula and drizzle with dressing.
Top each salad with three or four fish fingers. Drizzle with additional dressing.
Food Prep and Styling by Chef Suzie Gornish and Chaya Surie Goldberger
Photography by Z By Zeelum
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