Grilled Snapper with Green Tahini
I believe the real magic happens when you put tahini on fish. This dish is a grilled snapper topped with a spicy tahini sauce, fresh herbs, pomegranate, and pine nuts. If you're short on time or cooking for a few people, you can make this with fish fillets instead!
Ingredients 16
For The Fish
1 whole snapper, about 1.5kg, cleaned and scaled
3 ‒ 4 garlic cloves, smashed
2 lemons, sliced
coriander root, fresh, reserved from coriander bunch, for the sauce
For The Sauce
4 tbsp tahini, heaped
water, adjust for desired consistency
1⁄4 cup extra virgin olive oil
1 bunch coriander leaves
2 big handfuls spinach leaves, washed and dried
2 long green chillies, chopped
1 ‒ 2 lemon, juice of
2 garlic cloves, minced
salt and pepper, to taste
For The Toppings
pomegranate arils
fresh mint leaves, washed and dried
dill fronds, fresh, washed and dried
toasted pine nuts
long green chilli, sliced
radish, thinly sliced
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Method 18
Prepare The Fish
Preheat your BBQ to medium heat.
Rub the with a slice of 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 .
Stuff the cavity of the with , coriander roots, and more .
Place the 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.
Prepare The Green Tahini Sauce
In a blender or food processor, combine , , water, , , green chilies, , and .
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.
Prepare The Toppings
Wash and dry the mint, dill, and .
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.
Check The Fish
When the fish is done, the eye should appear white and opaque, and the flesh should flake easily with a fork.
Carefully remove the from the grill and set aside to rest for a few minutes.
Assemble
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 on the side.
Estelle Rose Rehayem's tips
This dish is great served with a side of rice, deep-fried Lebanese bread, or a fresh, crisp salad like a fattoush!
Helpful tips
Why is it suggested to use a fish basket when grilling the snapper?
What is the purpose of scoring the snapper before grilling?
Can I prepare the green tahini sauce ahead of time?
How can I tell if the snapper is perfectly cooked on the BBQ?
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Notes
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