This recipe is one of my brother-in-law’s specialties, and it has been such a long time since I’ve had it, or actually since I’ve remembered it. Out of the blue, the other day, it just pops into my head and I decided to make it.
It is a quick recipe, very easy to make and is ready in a snap. So, it is perfect for those days where time is tight.
It can be made with fish, or canned tuna for a faster version, which can be a life saver.
Lebanese Fish Tagine.
- 2 cans of Tuna or 4 fillets of white fish
- 1/3 medium onion chopped
- Juice of 1 lemon
- 2 cloves of garlic crushed
- 3 Tbsp Tahini
- salt & pepper to taste
- 2 Tbsp olive oil
- 1/8 cup toasted pine nuts
- 1/8 cup slivered almonds
Bake the fish with slices of lemon for about 20 min at 325° (if using fish fillets)
In the meantime prepare the Tahini sauce, by pounding garlic and adding lemon juice to the Tahini. Then add water to get a creamy consistency.
Sauté the onions in the oil till translucent.
Add the fish and sauté for about 5 minutes.
Add the Tahini sauce to the sautéing pan, bring to a boil and let it thicken.
Sprinkle with the toasted nuts before serving.
Serve it with Pita or Pita Chips.