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Active time
25 minutes
8 Servings

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

  1. In a saucepan heat 2 tablespoons of canola oil and cook the fish on both sides until cooked. Set aside.
  2. In a skilled heat 3 tablespoons of canola oil and sauté garlic, cilantro, and spring onions. When the onion is soft, add the red chili pepper and the bell pepper. Add the chili powder and paprika and cook for another 5 minutes, then set aside.
  3. Flake the cooked fish. Season with salt and pepper. Drizzle with lemon juice and tahini and mix gently until the fish is coated with the sauce.
  4. To serve, top the fish with the chili mixture. Drizzle with olive oil and garnish with parsley and pine nuts

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


Calories: 275; Total Fat: 17g; Saturated Fat: 2g; Sodium: 105mg; Total Carbohydrate: 5g; Fiber: 2g; Protein: 26g (plus salt and olive oil to taste)

Yield: 8 Servings

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