Spiced Seabass with Freekeh Tabouli
Chef Trent Blodgett
This recipe is a great way to begin your journey of creating your own spice blends and really see the difference of using high quality spices and grinding them yourself. Fish and tabouli is a great canvas for experimenting with spices and is incredibly healthy! Make sure to adjust this recipe to your liking and let me know what you think.
1-2 lb of flaky white fish fillet, Seabass
1 tsp cumin seeds
- 2 tsp coriander seeds
1 Tbsp pimenton de la vera
1 tsp Peruvian pink salt
- 1 Tbsp olive oil
- 2 cup cooked freekeh
- 1 delicata squash, sliced in half moons and roasted
- 1 cup of chopped parsley
- .2 cup chopped mint leaves
- .33 cup sliced scallions
- 1 lemon, zested and juiced
- 1 tsp cured sumac
- Salt to taste
- Late harvest black pepper to taste
SINGLE ORIGIN SPICE BLEND
- Remove the fish from the refrigerator and season lightly with salt, leave at room temperature while you prepare spice mix.
- Toast the cumin and coriander seeds over medium/high heat until fragrant and slightly darker but pay attention as they burn quickly if left unattended.
- Let cumin and coriander cool slightly and add them to a spice grinder and grind until a coarse powder.
- Mix all of the ingredients for the spice mix together to make a wet paste.
- Preheat oven to 425F while you prepare tabouli.
- Mix all of the ingredients for tabouli together and test seasoning adjusting to your preference.
- Brush or spoon the spice paste over each fillet of fish, only a light coating is needed.
- Roast on a sheet tray for 5-10 minutes depending on the size of the fillet. The fish is cooked when it just begins to flake or has reached about 130F-135F
- Serve fish over the tabouli and drizzle with olive oil, enjoy.
- Instant read thermometer is your best friend when cooking proteins and are unsure about the temperature of your oven. Simply check often and stick the thermometer into the thickest part of the fillet. Remember proteins will continue to cook after you remove them from the oven so it is best to remove before desired temperature.
- This is a simple spice blend to begin your journey of creating your own spice blends that is delicious on a myriad of meats and vegetables.
- While this tabouli may use ingredients that are more prevalent in the fall, feel free to adjust by adding whatever is in season. For example in the spring add peas and strawberries instead of delicata and pomegranate.