Chile Fish With Tahini

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Creamy tahini elevates the spicy herb condiment for this tender, pan-poached fish.

To work the accompanying story, see: 11 ingredients to adhd to your pantry and transmission Ottolenghi’s favourite flavors.

The tahini condiment tin beryllium refrigerated up to 3 days successful advance.

Adapted from "Ottolenghi Simple," by Yotam Ottolenghi with Tara Wigley and Esme Howarth (Ten Speed Press, 2018).

Ingredients

Salt
1 3/4 pounds halibut oregon different heavy white-fleshed food fillets (skinless)
1/4 cupful extra-virgin olive oil
1 oregon 2 tiny reddish chiles, mostly seeded and past chopped crosswise into 3/4-inch chunks
3 cloves garlic, thinly sliced
1 1/4 teaspoons caraway seed
1 spoon saccharine smoked paprika (pimenton); whitethorn substitute 1 dried ancho chile, seeded and torn into 2-inch pieces
2 pounds 2 ounces roma tomatoes, chopped into 1/2-inch dice
1/4 cupful herb paste
1/2 spoon sugar
3 tablespoons tahini, good stirred
1 tablespoonful caller citrus juice
1/4 cupful water
1/4 cupful packed cilantro leaves, coarsely chopped

Nutritional Facts

Per serving

Calories
440
Fat
23 g
Saturated Fat
4 g
Carbohydrates
17 g
Sodium
680 mg
Cholesterol
95 mg
Protein
42 g
Fiber
4 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Ottolenghi Simple," by Yotam Ottolenghi with Tara Wigley and Esme Howarth (Ten Speed Press, 2018).

Tested by Miriam Albert.

Published October 28, 2018

Updated March 16, 2026