Lebanese Spicy Fish
Lebanese Spicy Fish with Tahini and Pine Nuts (samke harra) is such wonderful and refreshing preparation for fish! While tradition calls for baking the fish, I find a sauté of delicate white-fleshed fish to be both beautiful and the most delicious preparation.
- Prep time
- 40 min
- Cook time
- 6 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup tahini
- 1 clove garlic, minced
- 1 teaspoon salt
- Juice of 1 lemon
- 1/4 cup cold water
- 2 filets red snapper or other thin, white fleshed fish
- 1/8 teaspoon cayenne pepper
- Salt and pepper
- 1 tablespoon salted butter
- 1 tablespoon extra virgin olive oil
- 2 tablespoons toasted pine nuts
- 1 tablespoon finely chopped flat leaf parsley
Instructions
- 1
Make the tahini sauce by whisking together the tahini, garlic, salt, and lemon juice. Slowly whisk in the cold water. Lumps may form; keep whisking until smooth, adding more cold water if needed. Set aside.
- 2
Season the fish with salt, pepper, and cayenne. Bring refrigerated fish to room temperature, about 30 minutes.
- 3
Heat a large heavy pan over high heat. Once pan is hot, reduce heat to medium high and add the butter and olive oil. Once the butter foams up and is very hot (but not browned yet), add the fish fillets to the pan, being sure to leave space between them. The fish should sizzle the moment it touches the pan. If it doesn't, remove the fillets and wait for pan to get hotter.
- 4
Cook fillets until golden brown on one side, about 3 minutes. Carefully flip them over and cook until golden brown on the second side and fish is opaque and flaky in the center, another 2-3 minutes longer.
- 5
Spread 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 immediately.