Baked Fish With Tahini Recipe

snapper with tahiniWhen I think of a meal based on a light protein Рsomething quick to make and yet satisfying РI think of fish. Have you ever considered fish luxuriously drizzled with  tahini? (See how we make tahini at home, and our 8 Delicious Ways To Eat Tahini, too!) The finger-licking fish below satisfies the need for the authentic taste of traditional Middle Eastern food that comes over us sometimes.

Baked Fish in Tahini
Serves 4
4 fillets tilapia or other white fish (check for mercury levels in fish)
1/2 cup tahini paste out of the jar
1/4 cup warm water
1/4 cup lemon juice
2 cloves of garlic, smashed
salt and pepper to taste
1/4 cup pine nuts
1 tablespoon olive oil
chopped parsley or cilantro, for garnishing

Line a baking pan with baking paper, or grease the pan well. Place the fillets on it. Lightly salt and pepper them.

Bake at 375 F – 190 C for 25 minutes.

In the meantime, blend tahini, water, lemon juice and garlic. Season with salt and pepper to taste.

Heat the olive oil in a skillet until just warm. Add the pine nuts. Stir and fry until the pine nuts are toasted and a light brown.
Remove the baked fish to a platter.
Dribble tahini over each fillet.
Scatter pine nuts over the fish.
Garnish with chopped parsley, and serve. Enjoy!
More palate-pleasers with tahini:
Photo by Maureen Abood, Rose Water and Orange Blossoms blog

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