Dukkah Crusted Pollock


  1. Rinse lentils. Bring 4 cups water to boil in medium saucepan. Add lentils; cook 10 minutes, then drain. Set aside.
  2. Trim tough bottom stems of Chinese broccoli. Coarsely chop stems and leaves. Set aside.
  3. Moisten fish fillets lightly with water. Coat 1 side of each fillet generously with 2 tsp. of the Dukkah Spice Blend. Heat 2 Tbsp. of the oil in large nonstick sauté pan on medium heat. Add fish, spice blend-side down, cook 3 to fi minutes per side or until golden brown and internal termperature reaches 145°F. Remove fish to serving platter. Keep warm.
  4. Wipe skillet clean with paper towel. Heat remaining 1 Tbsp. oil in sauté pan on medium heat. Add shollots; cook and stir 3 minutes or until softened. Add Chinese broccoli, lemon peel and mint; cook and stir 3 minutes. Add in tomatoes, lentils, stock, lemon juice and salt; cook and stir 1 to 2 minutes or until most of liquid has been absorbed and Chinese broccoli is tender-crisp. Stir in 2 Tbsp. of the remaining Dukkah.
  5. To serve, spoon lentil mixture onto each plate. Top with fish fillet. Serve with remaining 2 Tbsp. Dukkah for sprinkling.


  • 1/2 pound broccoli rabe
  • 1/2 cup chicken stock, unsalted
  • 1/4 cup lemon juice
  • 2 tsp. lemon peel, grated
  • 1/2 pound lentils, dried, red
  • 1/4 tsp. McCormick Culinary® Sea Salt, Mediterranean, Ground
  • 1/4 tsp. McCormick Culinary® Sea Salt, Mediterranean, Ground
  • 5 Tbsp. McCormick® Dukkah Spice Blend, divided
  • 1/2 tsp. McCormick® Mint Leaves
  • 3 Tbsp. oil, olive, divided
  • 1 cup Peak Fresh Produce® Shallot(s), finely chopped
  • 4-6 oz. pollock, fillet(s)
  • 2 cups tomato(es), grape, quartered