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    Middle Eastern Baked Fish with Nut and Sesame Crust


    Posts : 87
    Join date : 2010-04-03
    Age : 44

    Middle Eastern Baked Fish with Nut and Sesame Crust

    Post  primalpeachy on Mon Apr 05, 2010 11:43 am

    Middle Eastern Baked Fish with Nut and Sesame Crust

    2 cloves garlic, chopped
    3 oz. unsalted roasted almonds, chopped
    6 tablespoons tahini
    1/4 cup lemon juice
    1/2 teaspoon salt
    24 oz. white fish: cod, snapper, sea bass, or flounder
    fresh, chopped parsley, for garnish


    1. Put the garlic and nuts in a food processor and mince finely. Add the tahini and lemon juice and purée. Add enough water to make a spreadable paste and process until smooth. (I think I used about 1/2 cup water, adding it 1/8 cup at a time. The texture was like thick cake frosting.)

    2. Preheat the oven to 450F. Bring the fish to room temperature.

    3. Spray a baking dish with cooking spray, or coat with olive oil. Place the fish in the dish in a single layer and sprinkle with salt & pepper. Spread the tahini mixture over the fish. Bake for 10-15 minutes.

    4. Before serving, squeeze fresh lemon juice over the fillet and sprinkle with chopped parsley. Sauteed zucchini is a really nice go-along. Bonus taste points if you throw some fresh minced garlic and lemon juice on the zucchini.

    Full disclosure: The recipe was a little bit of a pain to make; it was kind of awkward spreading the tahini sauce onto the fish. And it doesn't look really pretty... although with more practice, I think I could make it look tastier. I was worried about overcooking, so I didn't allow the sauce to brown very much in the oven. There are a few tasty-looking dark brown spots, so I think either a few more minutes in the oven or a quick bout under the broiler might make it look beter. BUT...all concerns about appearance disappeared when I took the first bite. I've been eating it this week for lunch, and it's a delicious, indulgent, good-for-me treat. I rate it: YUM-EEE.

      Current date/time is Mon Dec 10, 2018 1:56 pm