Name: Fish in Tahina Sauce (Samak bi T’heena)
Yield: Serves 3–4
Cuisine: Palestine
Ingredients: 3⁄4 teaspoons salt; Vegetable oil for frying; 2 cloves of garlic; 1 green chili pepper, roughly chopped; 1½ teaspoons cumin; 1½ tsp ground coriander; 1½ lbs (680 grams) firm fillets of fish (sea bass, grouper, mahi mahi, cod or halibut work well); 1 cup flour for dredging, more as necessary; Olive oil; 1 large onion, julienned; 3 cloves garlic, thinly sliced; 1½ teaspoons black pepper; 2 hot green chiles, thinly sliced; ¼ teaspoon ground nutmeg; 2 tablespoons parsley, chopped; Salt to taste; 1 tablespoon finely chopped lemon rinds; Juice of one large lemon; 3 tablespoons olive oil

Laila El-Haddad, Maggie Schmitt

Fish in Tahina Sauce

Samak bi T’heena

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

A magnificent way of preparing fish. The sweetness of the caramelized onions offsets the slight bitterness of the tahina, making a rich sauce that complements the fish perfectly. In this recipe we use filets, though fish steaks or even a whole fish would work just as well. The dish may be served hot or at room temperature.

Ingredients

1½ lbs (680 grams) firm fillets of fish (sea bass, grouper, mahi mahi, cod or halibut work well)

Method

Wash fish filets carefully in a cold water bath with lemon juice, a little salt, and a fistful of flour. Rinse well and pat dry.

For the marinade, mash the garlic and peppers with the salt in a mortar and pestle or chop well using a butcher’s knife. Add the remaining marinade ingredients and mix together, forming a paste. Rub this into the fish and set aside to marinate for 15–20 minute

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method