| 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 | T | Tahina paste, not hummous |
| 3 | T | Water |
| Bit of oil | ||
| tb Water -and- | ||
| tb Lemon or white wine vinegar | ||
| Cloves garlic, minced |
INSTRUCTIONS
~---------------------OR--------------------------- : -- (i LIKE LEMON BEST) : Salt/pepper 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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Nutrition (calculated from recipe ingredients)
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Calories: 696
Calories From Fat: 332
Total Fat: 37.3g
Cholesterol: 142.8mg
Sodium: 1285.9mg
Potassium: 897.4mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: 1.6g
Protein: 80.9g