Recipe

Fish Baked In Taratoor Sauce Recipe

	Jimrug1 / All my dishes 9 months, 2 weeks ago Many if not most cooked fish dishes in Lebanon are made to be eaten 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 cauli... More Prep:20m Cook:45m Servings:4	Jimrug1
	fish middleeastern mediterranean tahini

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krumkake

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juels

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chefelaine

Ingredients

1 ½ lbs Any non oily “firm meat” White Fish. Striped Bass, Cod, Halibut, Haddock, Sole Walleye, Perch, Crappie, etc. will all work fine.

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1 cup Onion, finely chopped or sliced into thin crescents.

¼ cup Pine Nuts

½ cup flat leaf Parsley, finely chopped.

4Tbls Clarified Butter or Olive Oil

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Taratoor Sauce:

½ cup Tahini

½ - 2/3 cup Lemon Juice

½ cup Water

1-3 cloves Garlic, crushed

1Tsp Salt

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Garnish:

Paprika or Cayenne

Lemon wedges

Parsley, finely chopped

Directions

Set oven to 350degrees

Cube or Break up Fish into large pieces. Arrange in and oiled baking dish.

In a skillet over medium heat, fry Pine Nuts in Butter or Oil until evenly brown. Remove with a slotted spoon and set aside.

Sauté the Onions in the same fat until soft and brown around the edges. Leave in the pan to let cool slightly.

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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?? ** Sart with the half cup of Lemon juice and if it seems to thick, add a little more.

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.

Garnish with Cayenne or Paprika, Parsley and Lemon wedges. This is usually served at room temperature and eaten in “bites” with Arabic Bread but it is good cold or hot.

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Comments

mbeards2 9 months, 2 weeks ago said:
This sounds great! I can't wait to try it.

chefmeow 9 months, 2 weeks ago said:
Yumola, this sounds amazing, as usual, you have posted a real winner. Great post my friend and a very high 5.

lunasea 9 months, 2 weeks ago said:
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 and a flag for uniqueness. ;-)

juels 9 months, 2 weeks ago said:
This sounds so easy and absolutely mouthwatering! I love trying new fish recipes, thanks for this post!

gagagrits 9 months, 2 weeks ago said:
You are three for three tonight, can't wait to try them..............:)

chefelaine 9 months, 2 weeks ago said:
Great recipe, Jim!
My apologies for the delay in rating it. My computer froze on me, and I just recently got it back in running order!! High FIVE :+D

meileen 9 months, 2 weeks ago said:
Thanks for the very clear directions. I can't wait to try this one too.

krumkake 9 months, 2 weeks ago said:
Can't wait to give this a try with the tahini sauce - sounds very flavorful, Jim...thanks for sharing it with us!

angelinaw 9 months, 2 weeks ago said:
Jim...you have successfully made my mouth water..again! I love the sauce and it sounds very tasty when baked into the fish. Thank you for sharing another family favorite. High-five!;0)

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