Lebanese cuisine
Ingredients:
- 4 white fish fillet.
- 2 tbsp olive oil.
-¾ cup tahini.
- 2 tsp minced garlic.
-½ cup parsley leaves.
- ½ tbsp zest lemon.
- ¼ cup lemon juice.
- 1 ½ tsp cumin.
- 1 ½ tsp salt.
- 1 tsp of black pepper.
- ¾ cup water.
- Wash fish fillets with water, then dried thoroughly with kitchen paper.
- Pour the tahini in a bowl and add the minced garlic, lemon juice & zest, cumin, salt, pepper and water.
- Whisk the ingredients well until the mixed become a liquid mixture. Water can be increased if the sauce was dry.
- Heat the oil in a large skillet over medium heat, and fry the fish fillets for 2 minutes on each side.
- Turn down fire under the skillet, and pour tahini sauce over fish fillets.
- Cover the skillet and leave on the fire for 10 minutes.
- Turn fish fillets on the other side and cover the skillet and leave for 15 minutes or until fish is cooked.
- Mince the parsley leaves with a knife and add to the fish mixture and mix well, then lift the skillet from the fire.
- Place the fish fillets in the dish, pour over tahini sauce, garnish with parsley leaves and served with rice and salad.