Tripolitanian Spiced Fish with Tahini
Ingredients
Spices
- 1 tablespoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon crushed chili
- 1/2 teaspoon paprika
- 2 teaspoons salt
- 1/2 teaspoon black pepper
Fish
- 4 pieces fish fillet
- 1/2 cup flour
- 2 tablespoons olive oil
Sauce
- 2/3 cup tahini
- 1/2 cup lemon juice
- 1 tablespoon white vinegar
- 1/2 cup water
- 3 tablespoons olive oil
- 1 large onion, chopped
- 5 cloves garlic, crushed
- 1/2 cup coriander or parsley, chopped
For serving
- Toasted pine nuts
Preparation
In a bowl, put all the spices, mix well, and set aside.
Sprinkle half the spices on the fish and rub well on both sides.
Put the flour in a bowl and coat the fish fillets lightly with flour.
In a skillet, heat olive oil, add the fish, wait a few minutes until the bottom is golden, flip, and wait until the bottom browns and the fish cooks.
For the sauce: In a cup, put tahini, add lemon juice and vinegar, mix with a whisk to get a smooth sauce, add water gradually to make it slightly liquid, and set aside.
In a skillet, heat oil, add onion and garlic, and stir for a few minutes until the onion wilts.
Add coriander or parsley and stir until wilted, then sprinkle the remaining spices on top.
Add the tahini sauce, stir with the onion, and let it boil on low heat for a few minutes to thicken slightly, but do not cook for too long.
For serving: Put some sauce on a plate, then the fish fillets, the rest of the sauce, sprinkle pine nuts, and serve.
