On 4 fish
Best to made the sauce up to 2 days before using it,
because of the time to prepare and
for added flavor.
1/2 cup (120 ml) tahini (is gluten free)
1/4 cup and 1 Tbs. (75 ml) fresh squeezed organic lemon or lime juice
2 Tbs. (30 ml) olive oil
1 cup (240 ml) minced onion
1/4 cup (60 ml) minced garlic
1 1/2 tsp. (7,25) each: ground cumin cayenne pepper
1 1/2 Tbs. (45 ml) ground coriander
1 cup (240 ml) boiling water
1 cup (240 ml) each: ground pine nuts and chopped cilantro (or parsley)
optional: 1 Tbs. (15 ml) minced seeded jalapeño
1. Combine the tabini, 1/4 cup (60 ml) lemon juice and 1/2 cup (120 ml) water in a bowl.
2. Whisk until smooth, set aside.
3. Preheat the olive in a medium skillet over medium-high heat.
4. Add onion, garlic, coriander, cumin, cayenne pepper (and jalapeño).
5. Reduce the heat to medium-low and sauté until the onions are tender.
6. Add the boiling water, increase the heat to high, and cook until the moisture is absorbed.
7. Reduce the heat to medium, stir in the ground pine nuts and the tahini sauce.
8. Mix in the cilantro/parsley and 1 Tbs. (30 ml) lemon or lime juice.
9. Reduce to medium-low and simmer uncovered for 4 minutes.
10. Remove from the heat and set aside uncovered.
11. Cool to room temperature before using it.
-modify from Classic Lebanese Cuisine
