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Samak Tarator (Poached Fish with Pine Nut Sauce)

Photo: Karry Hosford
Yield 6 servings (serving size: 1 fillet and 2 tablespoons sauce)
Tarator (tara-TOR) is the name used in different countries for a sauce made with a variety of nuts. This sharp, garlicky version with pine nuts belongs to Syria and Lebanon. In Egypt, the sauce is served over whole fish at grand buffet parties.

Ingredients

  • Fish:
  • 2 cups water
  • 1/4 teaspoon salt
  • 6 (6-ounce) salmon fillets (about 1 inch thick)
  • Sauce:
  • 1 cup water
  • 2 (1-ounce) slices white bread, crusts removed
  • 1/2 cup pine nuts
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 garlic clove, crushed
  • 3 tablespoons clam juice

Nutrition Information

  • calories 321
  • caloriesfromfat 47 %
  • fat 16.7 g
  • satfat 3.5 g
  • monofat 6.9 g
  • polyfat 4.9 g
  • protein 34.7 g
  • carbohydrate 7.3 g
  • fiber 0.7 g
  • cholesterol 80.6 mg
  • iron 1.9 mg
  • sodium 335 mg
  • calcium 31 mg

How to Make It

  1. To prepare fish, bring 2 cups water to a boil in a large skillet. Add 1/4 teaspoon salt and fish. Return to a boil; reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork. Remove fish from pan. Cover and refrigerate fish until chilled.

  2. To prepare sauce, place 1 cup water in a shallow dish. Dip bread into water, and remove; squeeze bread to remove excess moisture. Combine bread, pine nuts, lemon juice, 1/4 teaspoon salt, pepper, and garlic in a food processor. With the processor on, slowly pour clam juice through food chute, and process until smooth. Serve over chilled fish.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.