I think tahini might be one of my new favorite things. There is one significant reason for this:
it turns into cream sauce, but without all the butter and cheese (not that I don't love that kind, but there's only so much I can eat before I go up a pants size).
This dinner took us about 12 minutes to make, including the time it took for the fish to cook. The only thing I don't like about it is how much fish costs. I'm kind of on a hunt for frozen fish that isn't from China or Vietnam, but it looks like we'll still only have fish occasionally.
Still, I feel like this sauce would go great with anything, including tofu (my other new staple). Two thumbs way up.
from Cara's Cravings.
3 tablespoons tahini with honey
1 1/2 teaspoons champagne vinegar
splash of lemon juice
1 teaspoon finely minced fresh basil or mint
water, to thin as necessary
salt, to taste
2 tilapia filets, about 4 1/2 ounces each (or other mild white fish, or salmom)
salt, pepper, and lemon juice
Preheat oven to 375ºF.
Combine tahini, champagne vinegar, lemon juice and basil. Whisk together, adding water as necessary to thin it out a bit. The sauce should be pourable, but not runny.
Cover a baking sheet with aluminum foil and spray with nonstick cooking spray. Place the fish on the foil and season with salt, pepper, and a splash of lemon juice.
Bake for 10-15 minutes or until almost cooked through. Remove from oven, spread a little of the sauce on each piece of fish, and return to oven for 2-3 minutes. Before serving, drizzle the remaining sauce over the fish.