I Dukkah Dare You: A Unique Bass Dish for Your Wedding


We’re so excited today is Thursday, because we get to blog about our favorite subject – FOOD! It’s our second post and the dish today is totally droolworthy. Trust us, we taste tested every single dish and you got the Utterly Engaged approval! We wouldn’t blog about a dish unless we’ve tried it ourselves. If you didn’t catch the first one, you should go check it out. Seriously, you can really have this type of dish for your wedding. With a caterer like Taste of Pace, you can be as creative as you want! If serving amazing food at your wedding is important, be inspired to work with your caterer to create a dish that’s memorable for your guests. I remember taking my first bite of the Dukkah Bass that Pace created and I was in love with the burst of spices and flavors! And the colors just added to the deliciousness. Thank you Pace for introducing us to dukkah! Let’s chat with Pace and see what inspired her to create such an amazing dish. – Lucia


I lived in Sydney in my earlier twenties terrorizing boys and doing a lot of yoga. I traveled to Melbourne, Australia to visit my friends and we were wine tasting and they brought out this dukkah mixture for us to try. Apparently it’s a middle eastern condiment of a mixture of spices and ground nuts. It was served along olive oil and bread as a dipping component. I thought that this was genius and I must incorporate it into a fish dish! To make sure the spices spread evenly we incorporate it with panko and butter to make it into sheets that can be cut to fit the fish. – Pace Webb


1/2 cup macadamia nuts, finely chopped 1 tablespoon whole coriander seeds
1 tablespoon whole fennel seeds
1 tablespoon whole cumin seeds

1/4 cup toasted sesame seeds
1/4 teaspoon Smoked Spanish Paprika (optional)
1 tablespoon coarse salt or sea salt
1 to 2 teaspoons coarsely crushed black peppercorns

2 oz. butter, room temperature
1/4 cup bread crumbs
2 filets of bass, approx. 4 oz each

Toast all spices whole and grind fresh. Mix spices with butter and bread crumbs. Roll out into a thin layer between 2 pieces of parchment paper and put into freezer.




When mixture has firmed, cut to fit fish filets and place on top. Broil for 7 minutes, or until cooked all the way through




CREDITS { Images from Joel of Studio EMP and recipe from caterer Taste of Pace }