| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Jewish | 1 | Servings | |
INGREDIENTS
| 4 | Fish fillets or whole fish( white fish, firm ) | |
| Salt, black pepper, touch of oil | ||
| Garlic | ||
| Parsley | ||
| Lemon | ||
| 6 | tb | Tahina paste (not hummous) |
| 3 | tb | Water |
| Bit of oil | ||
| 2 | tb | Water -and- |
| 1 | tb | Lemon or white wine vinegar (i LIKE LEMON BEST) |
| 2 | Cloves garlic, minced | |
| Salt/pepper |
INSTRUCTIONS
SAUCE OR cut 2-3 incisions in the skin of the fish on both sides and rub inside and out with mixture of pepper/salt and a bit of oil. Put the garlic inside the fish. Sprinkle with parsley , set aside, leave one hour. put fish in a baking dish. Prepare tahina sauce and (optional) add 1/2-1 tsp hot chili or some type of harissa ( prepared ok). Pour the sauce over the fish.. bake 350 oven for 30 minutes ( or until the fish is tender). Serve with lemon wedges, /lightly toasted pine nuts or almonds rice is a great addition...to sop up the sauce... also pita... Note: you can be creative...sometimes I just put lots of parsley and garlic in the tahina...but you have to know who you are feeding, and if they like things with a bit more punch. The tahina gets sort of golden.. and there is never any left. Posted to JEWISH-FOOD digest V96 #77 Date: Wed, 13 Nov 1996 10:27:06 +0200 From: shust@inter.net.il
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