Food Prep and Styling by Chef Suzie Gornish and Chaya Surie Goldberger
Photography by Z by Zeelum

Here’s a fun twist on a traditional Middle Eastern dish.

SERVES 8

• 2 fillets solid white fish, cut into fingers (I used turbot)
• 3 Tbsp oil, plus more for frying (about 2 Tbsp)
• 2 tsp shawarma spice mix
• 1 cup (approximately) hummus, divided
• arugula

Salad

• 2 tomatoes, finely diced
• 3 baby English cucumbers, diced
• 1 Chinese mango, diced
• 2 scallions or ¼ red onion, diced
• salt and pepper, to taste

Dressing

• ¼ cup raw tahini
• ⅓ cup light olive oil
• ½ tsp lemon extract (or to taste)

To prepare the fish: Mix 3 Tbsp oil and shawarma spice together, then smear over fish, generously covering all surfaces. Marinate for ½ hour or up to 1 day ahead.

Heat a large frying pan with a thin layer of oil (about 2 Tbsp). Place the fish in the pan and cook for 2–3 minutes on each side or until just opaque. Set aside.

In a medium bowl, mix all salad ingredients. In a small bowl, whisk together all dressing ingredients.

To assemble: Place 2 Tbsp hummus onto each plate and smear into a small circle. Place some arugula on top. Spoon some salad onto the arugula and drizzle with dressing. Top each salad with three or four fish fingers. Drizzle with additional dressing.

(Originally featured in Family Table, Issue 805)