This recipe is great for adding variety to your fish recipe repertoire. The tahini and chili pepper add richness and heat to the mild flavor of fish.
5 tablespoons canola oil, divided
2¼ pounds (1 kg) white fish fillets
4 cloves garlic, minced
½ cup frozen cilantro
4 sprigs green onion, sliced
1 red chili pepper, finely sliced
1 green bell pepper, finely sliced
2 teaspoons chili powder
1 teaspoon paprika
Salt and pepper to taste
¼ cup tahini
3 tablespoons lemon juice
¼ cup pine nuts, toasted
Parsley for garnish
Extra-virgin olive oil to drizzle
Note: Alternatively, you can mix the fish, tahini and lemon juice, and chili mixture together in a baking dish and bake in the oven.
Recipe and photo courtesy of Al Wadi Al Akhdar