Fish in Tahina Sauce

Samak bi T’heena

Preparation info

  • Serves


    • Difficulty


Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

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.


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


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