PREP TIME: 40MINUTES MINUTESCOOK TIME: 6MINUTES MINUTES SERVINGS: 2 AUTHOR: MAUREEN ABOOD
Lebanese Spicy Fish with Tahini and Pine Nuts (samke harra) is such fantastic and refreshing preparation for fish! Whereas custom requires baking the fish, I discover a sauté of delicate white-fleshed fish to be each stunning and essentially the most scrumptious preparation.
INGREDIENTS
FOR THE TAHINI SAUCE:
1/2 cup tahini
1 clove garlic, minced
1 teaspoon salt
Juice of 1 lemon
1/4 cup chilly water
FOR THE FISH:
2 filets pink snapper or different skinny, white fleshed fish
1/8 teaspoon cayenne pepper
Salt and pepper
1 tablespoon salted butter
1 tablespoon additional virgin olive oil
FOR FINISHING:
2 tablespoons toasted pine nuts
1 tablespoon finely chopped flat leaf parsley
INSTRUCTIONS
1. Make the tahini sauce by whisking collectively the tahini, garlic, salt, and lemon juice. Slowly whisk within the chilly water. Lumps might kind; preserve whisking till clean, including extra chilly water if wanted. Put aside.
2. Season the fish with salt, pepper, and cayenne. Carry refrigerated fish to room temperature, about half-hour.
3. Warmth a big heavy pan over excessive warmth. As soon as pan is sizzling, cut back warmth to medium excessive and add the butter and olive oil. As soon as the butter foams up and could be very sizzling (however not browned but), add the fish fillets to the pan, being certain to depart area between them. The fish ought to sizzle the second it touches the pan. If it does not, take away the fillets and look forward to pan to get hotter.
4. Prepare dinner fillets till golden brown on one facet, about 3 minutes. Fastidiously flip them over and prepare dinner till golden brown on the second facet and fish is opaque and flaky within the heart, one other 2-3 minutes longer.
5. Unfold the tahini sauce on a platter or two dinner plates. Lay the fish over the sauce and sprinkle the fish with toasted pine nuts and parsley. Serve instantly.
