Recipe

Fish With Walnut Sauce Recipe

	Jimrug1 / All my dishes 9 months, 1 week ago Ground Walnuts replace Tahini in this recipe. When combined with the garlic and Cilantro, it makes for a simple but quite exotic tasting sauce. Many Middle Eastern cooks prefer to fry the fish before baking to lend a little color and extra depth of... More Prep:20m Cook:30m Servings:4	Jimrug1
	fish middleeastern lebanese mediterranean

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Ingredients

1 ½ lbs firm fleshed White Fish Fillets

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If Frying:

½ cup Flour

½ Tsp Salt

Fresh ground Black Pepper to taste.

4 Tbls Olive Oil

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1 ½ cups Walnuts

½ cup Water

½ cup Lemon juice.

1Tsp Salt

¼ Tsp Cayenne Pepper

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1 small bunch Cilantro Leaves, finely chopped

6 cloves Garlic, crushed

2 Tbls Clarified Butter

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Garnish

Lemon wedges

Parsley, chopped

Directions

Set Oven to 300 Degrees

If Frying: Pat Fish fillets dry. Combine Flour and Salt and Black Pepper. Coat fish with flour and let sit on a rack for 10 – 15 minutes. Fry in hot Olive Oil for 2 minutes per side. Remove to a rack to drain and cool.

If not frying, pat fish dry and let sit on a rack until it reaches room temperature (Approx 20 minutes.) while making the sauce.

In a blender, pulse the Walnuts into a fine purée. Pour ground nuts into a mixing bowl and slowly add ½ cup Water stirring constantly. Gradually add the Lemon juice, Salt and Cayenne. The sauce should be somewhat on the thick side.

Very finely chop the Cilantro with the garlic. In a skillet over medium heat, fry the Garlic/Cilantro mixture until the Garlic is a pale yellow. Add the Walnut Sauce to the skillet and simmer for about 10 minutes stirring occasionally.

Lightly salt and pepper Fillets if not fried. Pour half the sauce into a baking dish and arrange the Fish over it. Cover the Fish with the remaining sauce. Bake uncovered at 300 degrees for 20 – 25 minutes until sauce is thick and bubbly.

Cool to room temperature.

Garnish with Parsley and Lemon wedges. Serve with Arabic bread.

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Comments

luisascatering 9 months, 1 week ago said:
How lovely, simple and fresh tasting this sounds. What kind of fish do you usually use for this recipe?

lunasea 9 months, 1 week ago said:
I am a fish lover and you have my taste buds dancing today, Jim hon. And the sauce sounds awesome - simple but packed with flavor players. Another winner that I can't wait to try. Yeah, baby - it's a good day for fish recipes! Thank you so very much... ;-)

gagagrits 9 months, 1 week ago said:
What a wonderful recipe, I just love all the flavoring going on,ooh I can taste it now, thanks for the great recipe....)

juels 9 months, 1 week ago said:
The sauce sounds so unique and delicious! Thanks for sharing all these exciting fish recipes!

meileen 9 months, 1 week ago said:
Wow, loved the alternative tahini! Thanks for sharing your family recipe and I'll be sure to it with mine too. Saved.

krumkake 9 months, 1 week ago said:
I'll go with a rounder waist and keep the frying step! This sounds really different, and full of good flavors - the walnut sauce is really unique. I'm looking forward to trying this one soon. Thanks again, Jim - great fish recipes today!

angelinaw 9 months, 1 week ago said:
Jim, you are three for three today;0) I love this recipe with the walnut sauce (I think better then the tahini sauce - wait - that means I'll just have to cook them both to compare!)Love the flavor combinations and the way it sings to my tastebuds. High-five! :0)

leonora5 9 months ago said:
Unusual idea. Must be sooooo delicious!

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