What a great way with fish this is, the Lebanese way! Traditional with snapper, you can choose any white-fleshed filet to sear with a hit of spice. For finishing: a silky tahini sauce with a scattering of beautiful toasted pine nuts. Scroll down for the menu, plus excellent tahini and unparalleled pine nuts.
This recipe is so good, it reminds me that I need to make fish more often! It's versatile too--as in, add capers, garlic, and/or lots of fresh herbs. Use a traditional tartar sauce dip if you like, or keep it light and easy with no sauce (could eat it right from the pan, no?).
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