I love fish. All fish, really. I especially love crab legs – but that’s a discussion for another time. Because I try to limit my red meat intake to once a week, I have to get creative with chicken and fish. Enter red snapper with my mom’s tahini-parsley sauce. Usually, we make this sauce with Sayyadiyeh (a fish and rice dish). It’s super easy and so delicious with white fish.

Red Snapper with Tahini-Parsely Sauce Recipe

Ingredients

4 Red Snapper filets
1 tablespoon Olive Oil
1 tablespoon I Can’t Believe It’s Not Butter Light
2 tablespoons Seven Spice
1/4 cup tahini
1/4 cup water
Lemon Juice, from one lemon
Sea Salt, to taste
3 tablespoons Chopped Parsley
 

Directions

For the Fish: Heat olive oil and butter in a large skillet over high heat.
Season the snapper filets with seven spice and sea salt, to taste.
Carefully add the fish to the skillet, bring down to medium-high heat and cook for 4-5 minutes on each side.
 
Tahini Sauce: Mix together tahini, water, lemon juice, garlic and parsley. Stir until mixed well. The consistency should be a little bit runny.

Garnish with toasted pine nuts

 

Servings: 4

Nutrition Information: Cals 401. Carbs 3g. Fat 25g. Protein 38g.