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Lebanese Style Stuffed Baked Fish with Tahini Sauce

  • 30minutes

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Source: macrobiotic.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E, P
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the stuffing:

  2. cup pine nuts, almonds or walnuts

  3. 2 cloves garlic

  4. teaspoon chili paste or chili flakes

  5. teaspoon grated lemon zest

  6. 2 tablespoons chopped fresh cilantro

  7. 1 tablespoon olive oil

  8. Pinch of sea salt

  9. For the tahini sauce:

  10. 1/2 cup sesame tahini

  11. 1/2 cup hot water

  12. Juice of 1 lemon

  13. Pinch of cayenne

  14. For the fish:

  15. 2 tablespoons olive oil

  16. 1 small sweet onion, sliced thin

  17. 1 small lemon, sliced very thin

  18. 4 snapper or tilapia filets, each about 7-8 ounces

  19. Sea salt and freshly ground pepper

  20. 1/2 teaspoon paprika

  21. 1 tablespoon finely chopped Italian parsley (optional for garnish)

Instructions Jump to Ingredients ↑

  1. Prepare the stuffing. In a mortar and pestle or mini food processor, grind together the nuts, garlic and chili to form a coarse paste. Stir in the cilantro, olive oil and salt. Set aside.

  2. Preheat the oven to 400’F.

  3. Whisk together the tahini and ¼ cup of hot water. If the mixture is too thick, add additional water 1 tablespoon at a time until it is thick but smooth. Whisk in the olive oil, lemon and cayenne. Add additional water as needed until the sauce is creamy but pourable and set aside.

  4. Lightly oil a 9x13” baking pan and scatter the sliced onions and lemons across the bottom. Lay 2 of the snapper filets side by side on top of the onions.

  5. Divide the stuffing between the filets, and spread it to the edges of the fish. Top with the second pair of filets. Season the fish with sea salt, a few grinds of pepper, and a drizzle of olive oil.

  6. Cover with foil and bake for 10 minutes.

  7. Remove the foil and drizzle the fish generously with tahini sauce. Bake, uncovered, for ten more minutes, until fish flakes easily with a fork.

  8. Sprinkle the fish with paprika and parsley and serve with the roasted lemon and onions on the side.

  9. Serves 4 Copyright 2011 by Jen Hoy

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