Fish Baked In Taratoor Sauce
From jimrug1 15 years ago
- 45 minutes to make
- Serves 4
Many cooked fish dishes in Lebanon are made to be eaten warm, at room temperature or even cold but they are also wonderful when eaten hot and steaming. Taratoor (Tahini) sauce is used on fish, salads, falafel, and fried vegetables like cauliflower and eggplant. Read more At home, we make this recipe as an appetizer for large gatherings or a family style main dish. If you are using frozen fish for this dish, make sure it thawed completely and dried thoroughly or the excess water will dilute the sauce. Hope you enjoy… See less
Ingredients
- 4 firm fleshed white fish fillets such as cod, haddock, halibut or Sole. (firm fleshed freshwater fish such as bluegill, walleye, bass, crappie, or perch would also work well. (Approximately 3 - 4 lbs) shopping list
- *************** shopping list
- 1 cup onion, finely chopped or sliced into thin crescents. shopping list
- ¼ cup pine nuts shopping list
- ½ cup flat leaf parsley, finely chopped. shopping list
- 4Tbls clarified butter or olive oil shopping list
- *************** shopping list
- Taratoor Sauce: shopping list
- ½ cup tahini shopping list
- ½ - 2/3 cup lemon juice shopping list
- ½ cup water shopping list
- 1-3 cloves garlic, crushed shopping list
- 1Tsp salt shopping list
- *************** shopping list
- Garnish: shopping list
- paprika or cayenne shopping list
- lemon wedges shopping list
- Finely chopped parsley shopping list
How to make it
- Set oven to 350degrees
- (1). Cube or Break up Fish into large pieces. Arrange in and oiled baking dish.
- (2). Sauté the Onions in the same fat until soft and beginning to brown around the edges. Leave in the pan to let cool slightly.
- *****************
- (3). Taratoor Sauce.
- Place Tahini into a mixing bowl. Crush Garlic into a paste with the Salt and stir into the Tahini. Slowly add the water mixing constantly. The Tahini should become quite thick at first then become almost watery with a milky color. Keep stirring and add the Lemon juice. The sauce with thicken up again into a nice consistency…. Magic eh?? ** Start with the half cup of Lemon juice and if it seems to thick, add a little more.
- (4). Add the Pine Nuts and Onions to the sauce and pour over the fish. Bake uncovered at 350 degrees for 40 – 45 minutes or until the sauce is thick and bubbly and fish is cooked through.
- Garnish with Cayenne or Paprika, Parsley and Lemon wedges. This is usually served at room temperature and eaten in “bites” with Syrian flat or pita bread but it is equally good served as a hot or warm appetizer.
The Rating
Reviewed by 8 people-
This sounds great! I can't wait to try it.
mbeards2
in Omaha loved it
-
Yumola, this sounds amazing, as usual, you have posted a real winner. Great post my friend and a very high 5.
chefmeow
in Garland loved it
-
Oh boy - this sounds wonderful and different! I am all about fish and am always delighted to find new ways to prepare it. I am intrigued indeed by the tahini-based sauce - and can't wait to give your dish a try soon. Thanks, Jim my dear - high 5 a...more
lunasea
in Orlando loved it
Reviews & Comments 10
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "