Tahini Fish

"Fish is the health food par excellence. When Dr. Weston Price traveled throughout the world, studying traditional peoples on native diets, he discovered that those who ate seafood had the best health. . . " Nourishing Traditions by Sally Fallon.

Fish is best taken from the deep sea since that will avoid contaminants that shoreline fish will have. Salmon, Tuna, Swordfish, Sole and Flounder from clean waters are some of the best. Avoid bottom feeders, which are the garbage disposals of the water.

The following recipe includes vibrant Mediterranean flavors. Rich Tahini, from sesame seeds, the sunny citrus kick of lemon juice, and the health benefits of fish and onion. I think you'll love this and it's not hard to make. I'm going to make it tonight!

Baked Fish with Tahini
Samak bil-Tahineh
"Lebanese Cuisine" by Anissa Helou


about 2 lbs White Fish fillets or steaks
Salt
3/4 cup plus 2 Tbsp Tahini (buy in local natural food store)
1 1/2 cups Water
juice of 2 1/2 Lemons, or to taste
Vegetable Oil for frying
3 large Onions, thinly sliced
1 Tbsp Pomegranate seeds for garnish (optional)

Rinse the fish pieces in cold water, pat dry with paper towels and rub lightly with salt. Set aside for half an hour to soak up the salt.

In the meantime pour the tahini into a mixing bowl and gradually stir in the water and lemon juice, alternately, until you have a pale creamy liquid. The tahini will first thicken to a puree-like consistency before it starts to dilute again. If you use less lemon juice, make up for the reduction in liquid by adding more water. The sauce should be quite runny, like a thin, creamy soup.

Preheat oven to 425 degrees F.

Take a large non-stick frying pan, pour in oil to a depth of 1/2 inch and place over medium heat. When the oil is hot, fry the fish pieces for 1 minute on each side to seal. Remove fish with a slotted spoon and put on a plate for later use.

Fry the sliced onion in the same oil as the fish until golden. Remove with a slotted spoon and drop the onion into the tahini sauce. Add salt to taste, mix well together and pour into a deep baking dish. Arrange the fish in the tahini and onion sauce, turning it to coat evenly, and bake in the preheated oven for 30 minutes or until the sauce has thickened and is bubbling all over. Serve tepid or at room temperature, garnished with a few pomegranate seeds.

    My note: You're going to want to eat this hot, and it would be good, but it really is great at room temperature or cold. This is great for leftovers or lunch the next day.