Skip to main content

Buttery Dukkah Spiced Alaska Cod with Fiddlehead Ferns and Chanterelles

Buttery Dukkah Spiced Alaska Cod with Fiddlehead Ferns and Chanterelles
The egyptian spice in this recipe lends a kick to the Alaska cod and offsets the greens and earthy mushrooms. Substitute asparagus for fiddleheads as necessary.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Yield: 4 (6 oz each) fillets, about 3 cups vegetables

Ingredients

  • 2 cups fiddlehead ferns, trimmed
  • Kosher salt and freshly ground black pepper
  • 8 ounces Chanterelle mushrooms
  • 6 tablespoons unsalted butter, divided
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 1-1/2 teaspoons minced fresh thyme
  • 4 (6 ounce) Alaska cod fillets, fresh or thawed
  • 1-1/2 tablespoons Dukkah Spice Blend

Nutrition Facts

Calories 316
Total fat 18g
Saturated fat 10g
Calories from fat 163
Cholesterol 125mg
Protein 29g
Carbohydrates 9g
Fiber 3g
Sodium 815mg
Calcium 48mg
Omega-3 fatty acids 480mg

Instructions

  1. Step 1 Prepare fiddlehead ferns

    Bring a medium saucepan of salted water to a boil. Add fiddlehead ferns and cook until bright green and crisp tender, about 2 to 3 minutes. Plunge into ice water until cooled. Drain and pat dry with clean paper towels.

  2. Step 2 Prepare cod

    Pat cod dry with clean paper towels. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Melt 11/2 tablespoons butter in a large nonstick skillet over medium heat. Add cod and cook until golden brown on one side, about 3 to 4 minutes. Turn fillets over and cook until golden and just cooked through, about 2 to 3 minutes. Remove from heat; cover and keep warm. Wipe skillet clean.

  3. Step 3 Prepare vegetables

    Cut mushrooms into large bite size pieces.Melt 1-1/2 tablespoons butter in skillet over medium heat. Add mushrooms, fiddlehead ferns, and shallot and sauté until tender, about 4 to 5 minutes. Stir in garlic and thyme and cook until fragrant, about 1 minute. Remove from skillet and keep warm.

  4. Step 4 Prepare dukkah butter

    Melt remaining 3 tablespoons butter in skillet over medium low heat, swirling pan often until golden brown and fragrant, about 3 minutes. Sprinkle 11/2 tablespoons dukkah spice into drippings in skillet. Continue to cook, swirling pan until very fragrant, about 1 minute. Remove butter from skillet.

  5. Step 5 To serve

    Arrange filets and fiddlehead mixture onto serving plates. Spoon butter mixture over filets. Serve Immediately.

Nutrition Facts

Calories 316
Total fat 18g
Saturated fat 10g
Calories from fat 163
Cholesterol 125mg
Protein 29g
Carbohydrates 9g
Fiber 3g
Sodium 815mg
Calcium 48mg
Omega-3 fatty acids 480mg