Pumpkin Seed Crusted Tuna

After hallowing a pumpkin,its seeds are simply too good to be thrown away ,the slimy seeds can be cleaned and roasted whole for a nutritious snack.Although there is a way to get the seeds off the shell,but I like to leave the shell on,that gets the crunch after roasting.I decided to create something new this season with the roasted seeds,by using it for a crust on fish fillet.I have tried and loved the almond crusted fish,the pumpkin one was light but just as appetizing.Feel free to use any kind of firm fish instead of Tuna.



Recipe : Pumpkin Seed Crusted Tuna
Serves 4
Ingredients
4 (4-ounce) Tuna Steaks or other firm fish like Salmon or Tilapia
1/2 teaspoon salt
1/2 teaspoon spice mix of choice(I use garam masala - ground Cumin,cinnamon,coriander and cloves)
1/2 teaspoon fresh minced ginger

For Crust
1 cup Roasted pumpkin seeds
2 slices of whole grain bread
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon spice mix of choice(I use garam masala - ground Cumin,cinnamon,coriander and cloves)
1 teaspoon fresh thyme , chopped

2 tablespoons extra-virgin olive oil

Method
Marinate the fish in spices and salt for few minutes.

Coarsely grind the pumpkin seeds in a food processor.Tear the bread slices and transfer in the food processor along with the spices,thyme and salt,pulse until the mixture comes together.Lay the mixture on a plate

Preheat oven to 400F.Heat a cast-iron pan on medium heat,add oil.Dredge the fish steaks\fillets on both sides in the mixture and remove. Sear in the hot pan for 2 minutes on each side until crust is golden brown.Then place in oven for another 10-15 minutes until fish is cooked through(takes longer for tuna steak,salmon will cook faster).Slice and serve with salad or vegetables.I served with sauteed broccoli and polenta.



This is my entry for Weekend Herb Blogging # 259,hosted this week by Susan of Well Seasoned Cook