Served with homemade hummus and tahini dressing, this delicious dish is a must try.
Combine all the quinoa tabouli ingredients in a bowl and set aside. In a food processor or blender, ass all the hummus ingredients together and puree until smooth. Continue bending and gradually drizzle in 60ml (1/4 cup) of water.
Preheat the oven to 180c.
Spread the sesame seeds on a flat tray. Press one side of the kingfish fillet into the same seeds to coat and season with sea salt.
Heat the oil in a large, non-stick fry pan over medium heat. Cook the kingfish sesame side down for 3-4 minutes until the sesame is toasted and golden brown, taking care not to burn the seeds. Turn the fillets over, transfer the pan to the oven to cook another 3-4 minutes, depending on the thickness of the fillet.
Remove from the oven and squeeze the lemon juice over it. To serve, spoon Quinoa onto he plate, top with kingfish fillet, a dollop of hummus and a drizzle of tahini dressing. Garnish with springs of parsley.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
The Lord Howe Cookbook is available from www.pinetrees.com.au
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