Spiced Tahini Sea Bass with Cilantro and Pistachios
Course: DinnerCuisine: MediterraneanDifficulty: Easy4
servings20
minutes12
minutesI have always been a huge fan of America’s Test Kitchen. I love the new, Milk Street publications. The Mediterranean book is out of this world. It has easy recipes to turn out on busy week nights, but the recipes are so good they easily could be used to serve company. This recipe turned out beautifully and delicious. Everyone was blown away by the flavors as well as the freshness of the fish. This was a spectacular recipe.
Ingredients
1/3 cup Tahini
2 Tablespoons minced fresh cilantro stems + 1 cup cilantro leaves (chopped)
2 teaspoons raw honey
2 teaspoon ground coriander
1 medium garlic clove, grated
1/2-3/4 teaspoon chili flakes
1/4 cup fresh lemon juice, divided into 2 Tablespoon each
4 (6oz) skinless fillets, each about 1 inch thick or 1 large piece of fish
2 Tablespoons toasted roasted pistachios, chopped or placed in a bag and lightly smashed
Directions
- Preheat the oven to Roast 425. Have the rack about 4-5 inches below the heating element. Line a baking sheet with parchment paper.
- In a small bowl, stir together the tahini, 1 Tablespoon oil, the cilantro stems, 2 Tablespoons lemon juice, honey, coriander, garlic, pepper flakes and 1/4 teaspoon of each kosher salt and fresh ground pepper. In another bowl, combine 2 tablespoons of the tahini mixture with 2 Tablespoons lemon juice, 1 Tablespoon oil and 3 tablespoons water, mix well and place on the table for serving when the fish is done.
- Place the fish on the prepared baking sheet and season with salt and fresh pepper. Using a wide knife of metal spatula, spread the tahini mixture over the fish, so it is as even as possible. I do this a few hours before and place the fish back in the refrigerator.
- Place the fish in the oven for 10 minutes, then turn the heat to 450 and cook for 2-4 minutes. Remove from oven and serve with a garnish of fresh, chopped cilantro and toasted, roasted pistachios. Drizzle with remaining sauce.
- I served this with sautéed Swiss Chard and Cous Cous.
