Fish with tahini is a common dish along the coast off the Levant region. 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.
Preparation Time
- 10 minutes
Cooking Time
- 30 minutes
Serves
- 4 pax
Ingredients
- 4 fillets of white fish (halibut, tilapia, red snapper or grouper works well)
- ½ cup tahini
- ¼ cup lemon juice
- ¼ cup warm water
- 2 garlic gloves (optional)
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp butter
- ¼ cup toasted pine nuts
- 1 bunch parsley roughly chopped
- ½ cup pomegranate seeds
- tahini sauce
Method
- Preheat oven to 375F
- Place fish filets in a large baking dish sprayed with cooking spray and season with salt and pepper to taste.
- Bake for 20-25 minutes until tender and flaky
- Deseed the pomegranate
- Meanwhile, whisk together tahini, lemon juice, warm water, grated garlic, salt and pepper in a small bowl and set aside.
- In a pan, melt butter over medium heat and toast the nuts until golden; set aside.
- When fish is cooked, place on a platter and drizzle the tahini sauce over each filet.
- Top with parsley, toasted pine nuts, pomegranate seeds and serve
