Recipe: Kingfish with Quinoa, Tabouli and Tahini »

From the culinary gem that is The Lord Howe Island Cookbook

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Kingfish, Quinoa, Tabouli and Tahini from The Lord Howe Island Cookbook

Kingfish, Quinoa, Tabouli and Tahini from The Lord Howe Island Cookbook [©Nikki To]

Zucchini Fritters from the Lord Howe Island Cookbook
Lord Howe Island - across the water
Lord Howe Island - a classic view
<i>The Lord Howe Island Cookbook</i> by Dani Rourke and Luke Hanson


From an island that is on the World Heritage List (and many a bucket list too) comes a cookbook that glows with its sense of place. From its spectacular natural land and seascape to the quirky characters that make up the limited population, this is an island like no other.

Dani Rourke and Luke Hanson of Pinetrees Lodge have produced this magnificent cookbook with over 150 recipes and glorious photography that capture the island's look and feel and may well also prompt some mouth-watering over the food!

In her full review, Robyn decreed The Lord Howe Island Cookbook to be one of the best culinary travel books, full of delicious food, great stories and laughs. This recipe is one for a fresh staple on the island, the magnificent Kingfish.

Kingfish with Quinoa, Tabouli and Tahini

Serves 6

30 minutes preparation; 10 minutes cooking 



  • 75g sesame seeds
  • 6 x 170g fillets of Lord Howe Kingfish
  • 1 teaspoon of salt
  • 1 tbsp vegetable oil]
  • 1 lemon, halved
  • Springs of flat leafed parsley

Quinoa Tabouli

  • 300g (1.5 cups) of raw quinoa, cooked
  • 2 tomatoes, peeled, de-seeded and diced
  • 2 bunches flat-leaf parsley, chopped
  • 1 bunch mint, chopped
  • 4 spring onions, finely chopped
  • finely grated zest and juice of 2 lemons
  • 1 tsp salt


  • 400g tin chickpeas
  • 2 garlic cloves, crushed
  • 80ml (1/3 cup) olive oil
  • 2 Tbsp tahini paste
  • 1 tsp group cumin
  • Juice of 1 lemon

Tahini Dressing

  • 100 g tahini
  • 80ml (1/3 cup) lemon juice
  • 30ml toasted sesame oil
  • 1 garlic clove, grated
  • 1/2 teaspoons sea salt
  • 2 teaspoons honey


Combine all the quino tabouli ingredients in a bowl and set aside.

In a food processor or blender, assemble all the hummus ingredients together and puree until smooth. Continue blending and gradually drizzle in 60ml (1/4 cup) of water.

Preheat the oven to 180c. Spread the sesame seeds on a flat tray. Press one side of the kingfish fillet into the same seeds to coat and season with sea salt.

Heat the oil in a large, non-stick fry pan over medium heat. Cook the kingfish sesame side down for 3-4 minutes until the sesame is toasted and golden brown, taking care not to burn the seeds.

Turn the fillets over, transfer the pan to the oven to cook another 3-4 minutes, depending on the thickness of the fillet. remove from the oven and squeeze the lemon juice over it.

To serve, spoon quinoa onto the plate, top with kingfish fillet, a dollop of hummus and a drizzle of tahini dressing. Garnish with springs of parsley.

This recipe by Alasdair Nicolson and photograph by Nikki Toe are from The Lord Howe Island Cookbook by Dani Rourke and Luke Hanson and reproduced here with the kind permission of the authors and Pinetrees.

Read more in our full review of The  Lord Howe Island Cookbook here »

And in the press release here »

 See links below for further recipes and articles.




  • Lord Howe Island (NSW)

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