Lunch

Kafta-Spiced Fish Crudo with Charred Fennel, Pomegranate & Crispy Breadcrumbs

Name: Kafta-Spiced Fish Crudo with Charred Fennel, Pomegranate & Crispy Breadcrumbs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 10 oz sushi-grade halibut or sea bass fillet, skin removed; 3 tbsp fresh lemon juice; 4 tbsp extra-virgin olive oil; ½ small fennel bulb, trimmed; ½ cup panko breadcrumbs; 1 tsp ground coriander; ½ tsp ground cinnamon; ¼ tsp ground clove; ¼ tsp Aleppo pepper; 1 small garlic clove, minced; 2 tbsp pomegranate arils; 1 tbsp flat-leaf parsley, minced; Fleur de sel, cracked black pepper; 1 tsp ground sumac

Paper-thin slices of sushi-grade halibut or sea bass marinated in lemon and olive oil, dressed with ground kafta spice (cinnamon, coriander, clove), topped with a warm crispy toasted breadcrumb crust and charred fennel. Pomegranate seeds cut through the richness with sharp acidity.

488cal 29gprotein 21gcarbs 33gfat 15min prep 10min cook 2serves

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