Baked Fish With Tahini Recipe

snapper with tahini When I think of a meal based on a light protein – something quick to make and yet satisfying – I 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
Ingredients:
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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