Pan-Seared Snapper With Tahini-Yogurt Sauce

1 week ago 8

Democracy Dies successful Darkness

According to writer Maureen Abood, a look that marries tahini, cayenne and food appears successful astir Lebanese cookbooks. But it's a comparatively caller spirit operation to maine -- and 1 I'll beryllium repeating often.

Served with a broadside of freshly cooked outpouring peas oregon fava beans, a 4-ounce information of beautifully caller reddish snapper volition satisfy. But if you support things elemental and spare, oregon commencement with a crockery and person lone the food and its sauce, let for 2 sauced fillets per person.

Ingredients

measuring cup

Servings: 2-4

For the fish

Four 4 -ounce skin-on reddish snapper fillets (fresh oregon frozen/defrosted), preferably from the Gulf of Mexico, pin bones removed
1/4 spoon kosher salt
Few grinds achromatic pepper
Pinch crushed cayenne pepper
1/4 cupful conifer nuts
Leaves from 4 stems flat-leaf parsley, for garnish
1 tablespoonful salted butter
1 tablespoonful extra-virgin olive oil

For the sauce

1 tiny clove garlic
1/2 spoon kosher salt, oregon much arsenic needed
3/4 cupful plain low-fat yogurt
1/3 cupful tahini, oregon much arsenic needed
1 lemon

Nutritional Facts

Per serving (based connected 4, utilizing fractional the sauce)

Calories
300
Fat
19 g
Saturated Fat
4 g
Carbohydrates
6 g
Sodium
240 mg
Cholesterol
50 mg
Protein
27 g
Fiber
1 g
Sugar
2 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 “Rose Water & Orange Blossoms: Fresh & Classic Recipes From My Lebanese Kitchen,” by Maureen Abood (Running Press, 2015).

Tested by Bonnie S. Benwick.

Published May 26, 2015

Updated March 15, 2026