Tahini is a paste made of ground sesame seeds and it’s the ingredient that gives hummus its distinct toasty flavor. Tahini is an incredibly versatile ingredient lends a rich nuttiness wherever it goes—which is why we love it as the base for this vibrant, herb-based sauce. Balanced with lemon juice and bright herbaceous flavors, tahini shines in this addictive, bright-green condiment you’ll find yourself coming back to again and again (with a spoon in hand). The Green Tahini Sauce pairs exceptionally well with fish, and we especially love it with flakey pan-seared cod. While not technically “necessary” basting the fish with butter as it finishes cooking adds another layer of subtle richness. Plated with a generous dollop of the green sauce, this simple pan-cooked cod finds its perfect match in the sauce’s velvety texture and dynamic flavor profile. As impressive as it tastes, the Green Tahini Sauce could not be easier to whip up, simply toss all of your ingredients into a blender and process until smooth. The cumin adds a touch of smokiness; but if you aren’t a fan of the spice, feel to omit it. You can thin the sauce out to your desired consistency by adding water to the blender, a little at a time. Of course, you may not want to thin it out too much as the leftover green tahini sauce can also be used as a dip for your favorite vegetables and crackers, perfect for serving on a crudite platter or snack dinner tray. You can also use the sauce as a spread for sandwiches and toast. Store this green goodness in you refrigerator for up to 1 week.
Pan Seared Cod
1 pound fresh cod fillets
2 tablespoons unsalted butter, cut into pieces
2 tablespoons canola oil
1 cup green tahini sauce
Green Tahini Sauce
1 cup loosely packed flat leaf parsley
3/4 cup tahini
1/2 cup loosely packed cilantro
1/2 cup olive oil
1/4 cup loosely packed dill
1/4 cup lemon juice (about 2 lemons)
2 green onions, chopped
2 garlic cloves
1/2 teaspoon cumin
salt to taste
¼ to ½ cup water as needed
How to Make It
Pat cod filets dry and season generously with salt and black pepper. Heat a large nonstick skillet high heat. When the pan is hot, add canola oil; reduce heat to medium-high. Add fish to pan, skin side down (if applicable), and cook 2-3 minutes on each side or until fish begins to brown.
Add butter to pan. When melted, baste the fish with butter, cooking and basting for 1 to 2 minutes. Remove pan from heat. Serve cod immediately with Green Tahini Sauce.
Green Tahini Sauce: In a high-powered blender, combine first 10 ingredients (through salt); blend until smooth. Add water to loosen thickness to desired consistency.
When frying fish, if it seems to be sticking to the pan, allow it to cook a bit longer and it should release easily.
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