This dish was adapted from Mama’s Lebanese Kitchen
Lebanese Tahini Fish
This dish is high in calcium (tahini) and protein (fish). It is easy to make and delicious. I even froze it!
- 1 kilo Snapper Fish Fillets any white meat fish will do
- 8 cloves garlic crushed or chopped
- 1 cup Tahini
- 1 teaspoon chilli powder
- 100 grams pinenuts
- 1.5 cups freshly squeezed lemon juice
- 4 cups filtered water
- 4 tablespoons ground coriander
- 2 tablespoons olive oil
- Rub fish with one tablespoon of olive oil and sprinkle some lemon juice
- Place fish oven tray and bake at 150 degrees F for 20-25 minutes
- In a small pan, mix pine nuts with 1 tablespoon of olive oil and cook on medium heat for about 3 minutes or until lightly browned. Be careful as they can burn very fast.
- Leave aside 1/4 of the pine nuts for garnish
- with a mortar and pestle grind the pine nuts
- Add garlic and lemon juice to saucepan on medium to high heat. Add Tahini paste, water, salt, coriander and chilli powder.
- Stir constantly to ensure the sauce doesn't stick or burn. The sauce should have a rather liquid consistency, and should have a nice balance of Tahini, garlic and lemony flavours. If the sauce is too thick, add a cup or two of filtered water and a bit more of lemon juice.
- Bring the sauce to the boil whilst stirring then lower heat.
- Add the smashed pine nuts then continue to cook on low heat, stirring until you reach about 20 minutes of total cooking time for the sauce
- Once the fish is baked, lay it out on a serving platter that is at least 2 centimetres deep, pour the tahini sauce on top of the fish, garnish with finely chopped parsley and browned pine nuts.
- Serve hot with cauliflower or brown rice and vegetables
Tahini is very high in calcium however, it is also high in calories. This dish is delicious and very nutritious but if you are watching your weight, go easy on the sauce.