Ingredients For the sauce 4 cloves garlic 1 teaspoon salt 1/2 cup tahini 1/4 cup fresh lemon juice 1/2 cup cold water For the fish and marinade 1 1/2 pounds firm-fleshed skinless fish fillets, 3 tbsp olive oil 3 tbsp lemon juice 3 tbsp finely chopped lemon zest 1 1/2 tsp ground cumin salt and pepper Roasted pine nuts or almond sticks In a mortar crush the 4 cloves of the garlic and the salt to form a paste, then transfer to a mini food processor along with the tahini and lemon juice. Pulse,...

Cet article provient du blog Chicho's Kitchen. Retrouvez également son article Lebanese Potato souffle et Eggplant and zucchini bulgur pilaf.
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