Grilled Snapper with Green Tahini

Preheat your BBQ to medium heat.

Rub the whole snapper with a slice of lemon to add flavour and help prevent sticking.

Make 3 diagonal cuts along the top of the fish (use a sharp knife). Stuff the cuts with lemon slices.

Stuff the cavity of the fish with garlic cloves, coriander roots, and more lemon slices.

Place the fish into a fish basket (sprayed lightly with oil to prevent sticking) and set on the BBQ grill.

Close the BBQ cover and grill for 30 minutes. Check halfway through and flip the fish for even cooking.

In a blender or food processor, combine tahini, oil, water, coriander, spinach, green chilies, lemon juice, and garlic.

Blend until smooth, adding salt and pepper to taste. The consistency should be runny like a smoothie —adjust with a little more water if needed.

Place the sauce in the fridge to chill while the fish is grilling.

Wash and dry the mint, dill, and spinach leaves.

Slice the long green chillies and radish thinly for garnishing.

Toast the pine nuts in a dry pan over medium heat until golden and fragrant.

When the fish is done, the eye should appear white and opaque, and the flesh should flake easily with a fork.

Carefully remove the fish from the grill and set aside to rest for a few minutes.

On a large platter, pour the chilled green tahini sauce.

Place the grilled fish on top.

Garnish with pomegranate arils, mint leaves, dill, toasted pine nuts, sliced chillies, and radish.

Serve with additional tahini sauce on the side.