Prep time 10 min cook time 15 min
Tahini’s creamy texture and this recipe’s lemony garlicy taste blend well with seared cod or any other firm white fish.
Growing up in Cairo I spent an inordinate amount of time (for a kid that is) in the kitchen watching my mother and grandmother prepare meals. I was introduced to Tahini, not as an ingredient to a dish but as a dip mixed with dark molasses. I was hooked and that became my after school snack of choice – till I got to the US and was introduced to peanut butter and jelly which is the American equivalent.
Over the years I discovered Tahini’s versatility as a sauce for vegetables, fish, meat and chicken and today barely a week goes by without using it in one form another. Its unique sesame taste blends well with lemon, garlic, yoghurt and a whole host of spices to give you an impressive range of ways to turn a simple dish into something special.
Here is one that works with any firm fish like halibut, cod, swordfish and especially salmon.
Seared Cod With Tahini And Pine Nuts
by
Derek Farwagi
Equipment
- 8" frying pan or skillet
- a small bowl to mix the tahini
Ingredients
- 2 6oz cod filets or any firm fish
- 1 small lemon
- 2 tbsp Tahini paste
- olive oil
- 1 grated or crushed garlic clove
- 2-3 tbsp water
- 1 tbsp finely chopped cilantro (or parsley)
- a handful of pine nuts
Instructions
Make the tahini
- In a small bowl mix 2 tablespoons of tahini paste with the lemon juice. It will start to thicken. Gradually add the water till you have the consistency of thick honey.Mix in the crushed garlic and cilantro and salt to taste.
Toast the pine nuts
- Smear a little olive oil in a frying pan enough to cover the base and toast pine nuts for about three minutes, stirring frequently to make sure they are evenly cooked. Set aside
Sear Fish
- Rinse a boneless, skinless fillet with cold water and pat dry with a paper towels. Season both sides with salt and pepper.
- Heat just enough olive oil to barely coat the bottom of the pan over medium-high heat.
- Place fillet in pan and cook for about 3 minutes per side or until the fish flakes easily with a fork.
- Plate filets, cover generously with tahini sauce, garnish with the nuts and serve alone or on a bed of steamed spinach for contrast and flavor.
Nutrition
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