It’s been so cold around here. This weekend’s high is about 30’F (brrrr..). People here are not used to this kind of cold. In fact, the mere mention of a possible flurry for Friday morning prompted the school system to announce a two-hour delay (we didn’t even get one snowflake!) hehe.. So I was chatting with my brother Dany. yesterday, who was flaunting the fact that he’s enjoying 70 degree weather in LA!! Dany is single and likes to cook from time to time, so he was asking me about this recipe. It was weird because I’ve been meaning to make it for about a week. So here you go Dany step by step instructions. Hope it comes out nice and juicy like mine.
A very easy and tasty baked fish drizzled with garlic tahini sauce and a side of Tabbouli salad. For the fish, you can use a whole fish, scaled and cleaned. I used Red Snapper filets which are a lot faster to get into the oven. You can also use any mild fish that you enjoy. I seasoned them with salt and freshly ground pepper, and a drizzle of olive oil, and popped in the oven at 425’F for 15 minutes or until just flaky. Remove from the oven and drizzle the tahini sauce on top and a good handful of pomegranate arils.
For the tahini sauce, mince a garlic clove, add lemon juice, salt, pepper, tahini and water. Whisk together until well blended. The consistency should be that of a ranch dressing for example.
I love to eat this with crispy pita chips which I toast in the oven while the fish is baking. I use them as scoops to pick up the flakes of fish and arils. I hope you try it and tell me how you like it.
Baked Red Snapper
2 Red Snapper fillets ( substitute with any other mild fish)
1/2 tsp sea salt
1/2 tsp freshly ground pepper
2 tbsp olive oil
1/4 cup lemon juice, freshly squeezed
3 tbsp tahini (sesame paste)
1 garlic clove, minced
3 tbsp water*
1/2 tsp sea salt (adjust to taste)
Freshly ground pepper (to taste)
* if the sauce gets too thick, dilute with some more water as needed