Spiced Fish Fillet with Tahini Sauce and Toasted Pine Nuts
Servings: 6servings
Prep Time: 15 minutesmins
Cook Time: 30 minutesmins
Ingredients
For the Fish:
1kgfish skinless fillet , (hamour, red snapper, sea bream)
1tbspcumin powder
1tbspcoriander powder
½tspchili powder
½tsppaprika
2tspsalt
½tspblack pepper
½cupflour
¼cupolive oil
For the Sauce:
1largeonion, chopped
2tspgarlic, minced
½cupfresh coriander or parsley, chopped
¾cuptahini
½cuplemon juice
1tbspwhite vinegar
½cupwater
1tspsalt
½tspblack pepper
½tsppaprika
½tspchili powder
For the Garnish:
3tbspolive oil
toasted pine nuts
1tspsumac
handful of parsley or coriander, roughly chopped
Instructions
In a bowl, prepare the tahini sauce by mixing tahini, lemon juice, vinegar, water, salt, pepper, paprika, and chili powder. Set aside.
Heat butter and olive oil in a pan. Add onions and sauté on medium heat until they soften and caramelize, about 10-15 minutes. Add garlic and sauté until fragrant, then add parsley and sauté for 30 seconds. Remove from heat and set aside.
Clean the fish and pat dry.
In a bowl, combine flour, cumin powder, coriander powder, chili powder, paprika, and black pepper to prepare the spice mixture.
Season the fish with salt and coat it with the spice mixture on both sides.
In a pan, heat the remaining olive oil. Pan fry the fish until golden brown on each side, then transfer it to a serving dish.
Combine the tahini sauce with the sautéed onion mixture, and let it cook for a few minutes. Spoon this mixture over the fish.
Garnish with toasted pine nuts, a sprinkle of sumac, and chopped parsley or coriander before serving. Enjoy!