Best Fish With Tahini Sauce Recipes

SALMON WITH TAHINI SAUCE

Salmon with tahini sauce image

This colourful fish supper is ready in just half an hour, served on a bed of couscous with crunchy cucumber and pomegranate seeds

Provided by Miriam Nice

Categories Dinner, Fish Course, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 8

Ingredients

140g couscous
4 skinless salmon fillets
1 tbsp olive oil
4 tbsp tahini
2 lemons , 1 juiced, and 1 cut into wedges
½ cucumber , chopped into small pieces
1 pomegranate , seeds only
small pack flat-leaf parsley , chopped

Steps:

Tip the couscous into a large heatproof bowl and pour over 400ml boiling water. Cover with cling film and leave to stand for 8-10 mins while you cook the fish.
Heat a large, non-stick frying pan over a medium heat. Brush the salmon fillets with olive oil and fry for 5 mins on one side or until opaque halfway up the side of the fillet. Flip the fillets over carefully and cook for another 1-2 mins or until cooked through, then remove from the heat.
Mix the tahini with the lemon juice and a splash of water to make a sauce.
Drain any excess water from the couscous and tip into a bowl, adding the cucumber, pomegranate seeds and parsley. Serve the salmon on top of the couscous, with lemon wedges on the side and the tahini sauce poured over or served alongside.

Nutrition Facts : Calories 506 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium

LEBANESE BAKED FISH WITH TAHINI SAUCE AND TOASTED PINE NUTS

Lebanese Baked Fish with Tahini Sauce and Toasted Pine Nuts image

An easy, 20 minute seafood recipe, white fish is baked with olive oil until flakey then drizzled with a lemony tahini garlic sauce and topped with toasted pine nuts and fresh parsley.

Provided by Liz DellaCroce

Categories Entree Main Course Main Dish

Time 30m

Number Of Ingredients 11

Ingredients

20 ounces white fish (such as tilapia, grouper, walleye)
1 tablespoon olive oil
salt and pepper (to taste)
1/4 cup pine nuts
minced parsley, lemon wedges (optional garnish)
1/4 cup tahini
2 tablespoons lemon juice
1 teaspoon salt
1 clove garlic (grated)
pinch cayenne (optional)
warm water (to thin)

Steps:

Preheat oven to 375 degrees. Spray a baking dish with nonstick spray then place fish filets in a single layer. Drizzle with olive oil then sprinkle with salt and pepper. Bake until fish is tender and easily flakes with a fork, about 15-20 minutes.
While the oven is warm, toast pine nuts on a baking sheet in the oven until golden brown, about 6-8 minutes on the second rack.
While fish is baking, whisk the tahini sauce in a small bowl. Add the warm water 1-2 tablespoons at a time or until mixture becomes a nice saucy consistency.
Once the fish is cooked, drizzle with tahini sauce and top with toasted pine nuts and minced parsley. Serve with lemon wedges.

Nutrition Facts : ServingSize 6 ounces, Calories 315 kcal, Carbohydrate 5 g, Protein 32 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 71 mg, Sodium 661 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g

BAKED WHOLE FISH WITH TAHINI SAUCE AND TEMPURA VEGETABLES

Baked Whole Fish With Tahini Sauce and Tempura Vegetables image

Here is a recipe for baked whole fish. It is very easy and the fish comes out beautifully tender and moist and flakes easily away from the bone. Feel free to make with fillets if you prefer, just note that the cooking time will be less.

Provided by The Flying Chef

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 32

Ingredients

2 medium red snapper or 2 medium sea bream
1/3 cup lime juice
1/2 cup dry white wine
1/2 cup water
1 tablespoon lemongrass, fresh chopped finely
1/4 cup fresh coriander, chopped coarsely
1/4 cup parsley, chopped coarsely
3/4 cup tahini paste
3/4 cup water
2 garlic cloves, crushed
1 1/2 tablespoons lime juice
1 1/2 teaspoons soy sauce
2 tablespoons fresh coriander, finely chopped
2 tablespoons fresh parsley, finely chopped
3/4 teaspoon sugar
1 egg, beaten lightly
1 cup plain flour
1 cup cornflour
2 cups iced soda water
1 carrot, slice pieces off with a vegetable peeler
1 small red capsicum, seeded cut into squares
1 onion, cut into wedges
8 shiitake mushrooms, stems removed and halved
8 -10 stalks baby asparagus
2 sheets yaki nori (toasted seaweed)
1 small sweet potato, sliced thinly
20 g dried wheat noodles, cut in half for decoration
1 cup primary dashi (you can usually buy this instant from most Asian grocery stores and just prepare according to packet)
1/3 cup light soy sauce
1/3 cup mirin
3 teaspoons fresh ginger, grated
1 1/2 teaspoons sugar

Steps:

I use 2 pans for the cooking 1 for each fish, I put the same amount of ingredients listed above per pan. By that I mean 1/3 cup lime per pan 1/2 cup wine per pan etc -- Or double up and eye ball dividing mixture evenly among pans.
Combine lime juice, wine, water, lemongrass, coriander and parsley in a bowl. Place fish in baking dish and pour mixture over, repeating for second pan.
Cover with foil and bake at 190c for 25-30 Min's until fish are tender and cooked through.
Tahini Sauce.
Blend or Process Tahini ingredients until just combined about a minute.
Transfer to a pan and heat until sauce thickens and is heated through.
To Serve pull skin back from one side of fish and using a fork pull fish meat off from top to bottom. You will find it flakes off real easy and you shouldn't end up with many bones in fish meat. Repeat to the other side, place fish meat neatly on plate and pour tahini sauce over. Serve with tempura vegetables with dipping sauce recipe below.
Vegetables.
You can use just about any mix of vegetables, above recipe is just a suggestion. This is also the same way to make seafood tempura you can also make this as a starter with a mixture of seafood and vegetables.
Cut seaweed into 5cm squares, halve the sheet and cut into 2cm-wide strips. Brush strips with water and wrap tightly around noodles in the middle, reserve noodle bunches.
Mix all the ingredients for the batter together, this should not be a smooth batter, but should have a few lumps of flour in it. It is best made just before beginning to deep fry. Always make with iced or chilled water and never leave batter to sit for to long before using.
Heat oil to moderately hot 170c in wok or deep pan. Dust chopped vegetables, except seaweed squares, lightly in flour. Dip seaweed squares and other ingredients into batter, drain excess batter, deep fry ingredients, in batches until golden. Drain on absorbent paper. Only fry small amounts at a time to allow for oil to come back to correct temperature before next batch is added.
Finally deep fry noodle bunches and serve as a garnish.
Combine all sauce ingredients stir to mix.
Serve tempura immediately with individual bowls of dipping sauce.
Recipe for Dashi.
If you can't get instant dashi here is a recipe for primary dashi. The recipe makes quite a lot but if you make Japanese often it will keep in the fridge for a few days and last in the freezer for a month but it will lose some of it's delicate flavour and aroma.
15g dried kelp (konbu).
1 litre cold water.
15g large smoked dried bonito flakes (katsuobushi).
Wipe kelp with a damp cloth, cut into 3-4 large pieces. Place kelp in a large saucepan with water, cook uncovered, about 10 Min's or until just about to come to a boil.
Remove kelp, bring liquid to boil and add another 1/4 cup cold water along with bonito flakes, return just to a boil, remove from heat immediately.
Strain dashi through a muslin-lined sieve into another pan.