For Hoki
  • 4-6oz Hoki Fillet
  • 3oz granulated or crushed peanuts
  • Pepper Sour
  • Badia Sea Salt
  • All-purpose Flour
  • 1 Egg, beaten
  • Basso Olive Oil
For Spinach
  • 4oz Baby Spinach
  • Basso Olive Oil
  • 1 clove garlic, crushed and chopped
  • Badia Sea Salt
  • Badia Peppercorns, freshly ground

Season Hoki Fillet with pepper sour and sea salt. Flour the fish, dip in beaten egg then coat with the crushed peanuts. Heat olive oil ina non-stick sauté pan. Add Hoki and sautée on each side for about 2 minutes or until cooked through. Meanwhile, heat olive oil in another sauté pan to medium heat. Add crushed, chopped garlic and let sweat. Add spinach, season and toss until wilted. Mound the spinach on plate, place Peanut Crusted Hoki on top and serve with lemon vinaigrette on the side. Bon Appetit!

  • 6209108 Hoki Fish Fillet, 3/15lbs 4/6oz
  • 2008038Azar Granulated Peanuts 3/2lbs
  • 3805012 Basso Extra Virgin Olive Oil 12/1ltr
  • 4728073 Baby Spinach 4lb
  • 1831241 Badia Whole Black Peppercorns 1/16oz

Peanut Crusted Hoki Fillet on a Bed of Baby Spinach

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