Lebanese · beginner
Lebanese Pan Seared Cod With Spicy Tahini Cilantro Sauce
Crisp pan-seared white fish coated in a warm, fragrant sauce of nutty tahini, crushed garlic, fresh cilantro, and red chili.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat the cod fillets thoroughly dry with paper towels and season both sides lightly with salt and black pepper.
- 02
Whisk the tahini paste, fresh lemon juice, minced garlic, and 4 tablespoons of warm water together in a bowl until smooth and pourable.
- 03
Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat and sear the cod fillets for 3 to 4 minutes per side until golden and opaque, then transfer to a serving platter.
- 04
Add the remaining tablespoon of olive oil to the empty skillet over medium heat, toss in the red chili flakes and chopped cilantro, and cook for 1 minute until fragrant.
- 05
Pour the tahini mixture into the skillet with the cilantro and chili, whisking constantly for 1 to 2 minutes over low heat until warm and thickened.
- 06
Spoon the spiced cilantro tahini sauce generously over the seared fish fillets and garnish with toasted slivered almonds.
A LITTLE KITCHEN KNOW-HOW
Tahini Emulsification
Combining raw sesame paste with citrus juice and warm water while whisking to create a smooth, creamy pan coating without dairy.
Notes from the kitchen
- Whisking water into tahini initially thickens it, but continuing to stir produces a smooth emulsion.
- Keep heat low when warming tahini sauce to prevent oil separation.
- Original home-cooking adaptation inspired by Lebanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
