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 ParsleyDirections
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.
This just LOOKS gorgeous!
Making this tonight!!! 🙂 Everything looks delicious Zayna, keep it up!