Egyptian · intermediate
Egyptian Dukkah Crusted Fish Fillets With Lemon Tahini Sauce
Crispy white fish fillets coated in aromatic spice and nut dukkah, served over a bright and smooth garlic lemon tahini sauce.
- PREP TIME
- 15 min
- COOK TIME
- 12 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Whisk tahini paste, lemon juice, minced garlic, ground cumin, and warm water in a small bowl until smooth and pale.
- 02
Season both sides of each tilapia fillet with a pinch of salt and black pepper.
- 03
Press the Egyptian dukkah blend firmly onto the top side of each fillet to create an even nut-and-spice crust.
- 04
Heat olive oil in a nonstick skillet over medium heat until shimmering.
- 05
Place the fillets crust-side down and sear for 3 to 4 minutes until golden and crisp.
- 06
Flip carefully and cook for an additional 3 minutes until cooked through, then plate immediately over a spoon of lemon tahini sauce.
A LITTLE KITCHEN KNOW-HOW
Nut-Spice Pan-Crusting
Pressing a coarse mixture of nuts, seeds, and spices onto lean proteins to seal in natural moisture while building texture.
Notes from the kitchen
- If tahini thickens too much while whisking, add warm water one teaspoon at a time to restore a pourable consistency.
- Handle fillets gently when flipping so the dukkah crust stays intact.
- Original home-cooking adaptation inspired by Egyptian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
