Samak bi Tahini

by | Apr 15, 2018 | 0 comments

TanyaAuthorTanyaCategoryDifficultyBeginner

Fish with tahini is a common dish on the Levant coast. Tahini, or sesame seed paste, is a staple in Middle Eastern cuisine. It's perhaps most notable for its essential role in making hummus, although its uses go far beyond that iconic dip.  This delicious recipe for baked fish, is a favorite in my family and adds so much beauty to the dinner table. With a sophisticated blend of nutty tahini, the sweetness of the pomegranates seeds, and the crunch of the pine-nuts, each bite will excite your taste buds.

INFORMATION

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

INGREDIENTS

 4 fillets of white fish (halibut, tilapia, red snapper, grouper, works well)
 ½ cup tahini
 ¼ cup lemon juice
 ¼ cup warm water
 2 garlic cloves (optional)
 ½ tsp Salt
 ¼ tsp pepper
 1 tbsp butter
 ¼ cup toasted pine nuts
 1 bunch parsley roughly chopped
 ½ cup pomegranate seeds

INSTRUCTIONS

1

Preheat oven to at 375F

2

Place fish filets in a large baking dish sprayed with cooking spray and season with salt and pepper to taste.

3

Bake for 20-25 minutes until tender and flaky.

4

Deseed the Pomegranate.

5

Meanwhile, whisk together tahini, lemon juice, warm water, grated garlic, salt and pepper in a small bowl and set aside.

6

In a pan, melt butter over medium heat and toast the nuts until golden; set aside.

7

When fish is cooked, place on a platter and drizzle the tahini sauce over each filet.

8

Top with parsley, toasted pine nuts, pomegranate seeds and serve.

Ingredients

 4 fillets of white fish (halibut, tilapia, red snapper, grouper, works well)
 ½ cup tahini
 ¼ cup lemon juice
 ¼ cup warm water
 2 garlic cloves (optional)
 ½ tsp Salt
 ¼ tsp pepper
 1 tbsp butter
 ¼ cup toasted pine nuts
 1 bunch parsley roughly chopped
 ½ cup pomegranate seeds

Directions

1

Preheat oven to at 375F

2

Place fish filets in a large baking dish sprayed with cooking spray and season with salt and pepper to taste.

3

Bake for 20-25 minutes until tender and flaky.

4

Deseed the Pomegranate.

5

Meanwhile, whisk together tahini, lemon juice, warm water, grated garlic, salt and pepper in a small bowl and set aside.

6

In a pan, melt butter over medium heat and toast the nuts until golden; set aside.

7

When fish is cooked, place on a platter and drizzle the tahini sauce over each filet.

8

Top with parsley, toasted pine nuts, pomegranate seeds and serve.

Samak bi Tahini
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Tanya

Tanya

Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.

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