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
- In a saucepan heat 2 tablespoons of canola oil and cook the ﬁsh on both sides until cooked. Set aside.
- 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.
- 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.
- 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