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.

Serving Size: 2-3

Ingredients

• 1-2 lb of flaky white fish fillet, Seabass

SINGLE ORIGIN SPICE BLEND

• 1 tsp Wild Black Cumin Seeds
• 2 tsp Oasis Coriander Seeds
• 1 tbsp Pimentón De La Vera – Smoked Spanish Paprika
• 1 tsp Sacred Valley Pink Peruvian Salt
• 1 tbsp olive oil

TABOULI

• 2 cup cooked freekeh
• 1 delicata squash, sliced in half moons and roasted
• 1 cup of chopped parsley
• 1/4 cup chopped mint leaves
• 1/3 cup sliced scallions
• 1 lemon, zested and juiced
• 1 tsp Wild Cured Sumac
• Salt to taste
• Late Harvest Black Peppercorns

Add All Products

Directions

1. Remove the fish from the refrigerator and season lightly with salt, leave at room temperature while you prepare spice mix.
2. 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.
3. Let cumin and coriander cool slightly and add them to a spice grinder and grind until a coarse powder.
4. Mix all of the ingredients for the spice mix together to make a wet paste.
5. Preheat oven to 425F while you prepare tabouli.
6. Mix all of the ingredients for tabouli together and test seasoning adjusting to your preference.
7. Brush or spoon the spice paste over each fillet of fish, only a light coating is needed.
8. 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
9. Serve fish over the tabouli and drizzle with olive oil, enjoy.