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This fish gets its Middle Eastern tang from zaatar, a spice blend that's having a big moment, and its sesame-rich sauce. A fine side dish: oven-roasted diced potatoes (start them before the fish) tossed with parsley and olive oil. Couscous would be good too.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary test

total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set rack in top third of oven and preheat to 450°. Zest half of 1 lemon into a small bowl. Add zaatar, cumin, chile flakes, 1 tsp. salt, 1/4 tsp. pepper, and the oil; mix. Coat one side of fillets with paste.

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  • Arrange halibut, paste side up, on a baking sheet and set on upper rack. Roast until fish is just cooked through, 6 to 10 minutes.

  • Put tahini, garlic, 2 tbsp. water, juice of 1/2 lemon, and remaining 1 tsp. salt and 1/4 tsp. pepper in a blender and whirl until smooth and pourable. Add more lemon juice to taste, and more water if you'd prefer a thinner sauce. Cut remaining lemon into wedges.

  • Serve fish with tahini sauce and lemon wedges.

  • *Find zaatar, a Middle Eastern spice blend of sesame seeds, sumac, thyme, and oregano, in your grocery store's spice aisle.

  • Wine pairing: A silky red like Crossbarn by Paul Hobbs 2012 Pinot Noir (Anderson Valley; $35); aromatic spices echo zaatar. --Sara Schneider

Nutrition Facts

293 calories; calories from fat 44%; protein 38g; fat 14g; saturated fat 2.5g; carbohydrates 5.9g; fiber 1.7g; sodium 904mg; cholesterol 122mg.
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