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John, this looks really flavorful- it's going on my "must make" list!
xoxo Pattie
This is a beautiful and tasty dish that I cooked for a group on a getaway weekend at a winery. I was inspired to cook this by the wonderful grilled fish dishes I had almost every night on the greek island of Kos just off the coast of Turkey. This recipe is a bit more elaborate than what I had in Greece, but it is truly delicious. I made this with whole fish purchased and cleaned at a local asian supermarket. However, I think it would also be delicous with fresh fish filets.
Ingredientes
- 2 pounds whole, white-fleshed fish, cleaned (snapper, bream, barramundi, tilapia, etc.)
- 3 cloves garlic, crushed
- 1 Tbsp harissa (harissa is red chile paste popular in tunisia and can be found in most middle eastern supermarkets. You can substitute another red chile paste if necessary.)
- 2 Tbsp olive oil
- 1 lemon thinly sliced
- 1 onion thinly sliced
- 2 large, firm, ripe tomatoes, sliced
- 6 sprigs fresh thyme
- Kosher salt and pepper to taste
- For Tahini Sauce
- 2 tsp olive oil
- 1 clove garlic crushed
- 3 Tbsp tahini
- 2 1/2 Tbsp lemon juice
- 1 1/2 Tbsp chopped, fresh Cilantro
Direcciones
- Preheat oven to 400F (200C). Lightly grease a large baking dish. Make 3 deep diagonal cuts on each side of the fish through the thickest part of the flesh. Liberally season both sides of the fish with kosher salt and pepper.
- Combine the garlic, harissa and olive oil in a small dish. Place 2 teaspoons in the fish cavity and spread the remainder over both sides rubbing into the slits you made with the knife. Place 2 lemon slices in the fish cavity.
- Arrange the onion in a layer on the baking dish. Top with the tomato, thyme sprigs and remaining lemon slices. Place the fish on top and bake, uncovered, for about 25-30 minutes, until the flesh is opaque.
- While the fish is baking, make the tahini sauce by heating the olive oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds, then add the tahini, lemon juice and 1/2 cup water. Stir and cook for 2 minutes then remove from heat and stir in the chopped cilantro. Season the sauce with kosher salt and pepper.
- Transfer the onion and tomato to a serving dish and place the fish on top. Season lightly with kosher salt. Pour some of the tahini sauce over the fish and put the rest in a small serving dish on the side. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 4 servings | |
| Calories 167 | |
| Calories from Fat 131 | 78% |
| Total Fat 15.15g | 19% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 132mg | 4% |
| Total Carbs 7.71g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.55g | 1% |
| Protein 2.61g | 4% |
Menus and Pairings
Wine and Drink Pairings: viongier
Evaluaciones
06 de Septiembre de 2010
14 de Septiembre de 2010
This is a great dish for a special occassion. We all really enjoyed it!Yo he cocinado/probado esta receta
Comentarios
06 de Septiembre de 2010Have to make this as soon as I get to the asian grocery store. This looks incredible!- 06 de Septiembre de 2010John - I agree with Pattie - definitely going on my "must make" list" - I'll probably try it with fillets, however, I'm usually not very successful grilling whole fish - it's the bones that give me a problem!
Naomi
