Recipe Source: Ward, Susan. Lebanese Cooking. Hackberry Press, Dallas, 1992 p. 71 and 106
Why, yes, this was made in another attempt to make room in one of my food storage facilities, why do you ask? In this case, I found two open and largely full jars of tahini during a recent purge of the refrigerator. I do not need two open and largely full jars of tahini in my refrigerator. I don't even really need one open and largely full jar of tahini in my refrigerator. I decided that I should work on using up my open jars of tahini. According to a book I recently picked up, sesame seeds are actually a good source of calcium, so I'm doing my body as well as my minuscule fridge a favor.
I made this ahead of time and froze it for future eating, but we did sample it before freezing it. The flavor is good - very good, actually. The texture of the sauce was not so good. I posted a taratoor sauce back in June of 2008 that would have worked better. I'm going to give you the recipe I actually used, but I'd use the other if I were you. I also decreased the amount of fish, since the original recipe serves 6 and there are only 2 of us and we'd already eaten something else during the day.
Fish in Tahini Sauce (serves 2 - 3; approx. $4.80/serving)
7 garlic cloves, crushed
3/4 teaspoon kosher salt
1/2 teaspoon Aleppo pepper
8 ounces tahini paste
1/2 cup lemon juice
2 ounces olive oil
2 large onions, thinly sliced
1 lb firm white fish fillet - I used scrod
Equipment:
- Mini-prep food processor
- Bowl
- Whisk
- Large oven-safe saute pan
- Combine the garlic and the salt in the mini food processor and process to a paste.
- Scrape the paste into the bowl and add the next 3 ingredients. Whisk to combine thoroughly and set aside.
- Heat the oil in the saute pan over medium heat.
- Add the onions and soften. Meanwhile, preheat your oven to 350 degrees.
- Put the fish on top of the onions. Bake 15 minutes, covered.
- Spoon the sauce from the bowl over the fish and onions.
- Bake another 25 minutes, this time uncovered.
- Serve.
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