Sumac Roasted Snapper with Spicy Tahini Sauce
Before using the tahini paste be sure to thoroughly stir to recombine the paste and liquid. If the spicy tahini sauce is too thick, add a splash or two of water (or lemon juice) until the desired consistency is achieved. If heat isn’t to your liking, omit the cayenne from the tahini sauce.
Ingredients
- 2 1- lb snapper filets
- 2 tsp extra-virgin olive oil, divided
- 3/4 tsp kosher salt, divided
- 1/2 tsp ground sumac, divided
- 1/2 tsp oregano, divided
- zest of 2 lemons, divided
- juice from 1 lemon, divided
- spicy tahini sauce, see recipe below
- parsley freshly chopped
Instructions
- Heat an oven to 450 degrees F.
- On a rimmed sheet pan, place the snapper and evenly distribute the olive oil, salt, sumac, oregano and lemon zest onto both filets. Place into the oven and roast for 10 to 12 minutes.
- While the snapper cooks, create the spicy tahini sauce. In a medium-sized bowl combine the tahini paste, garlic, water, lemon juice and cayenne. Stir to combine.
- Remove the snapper from the oven and drizzle fresh lemon juice and the tahini sauce over the filets. Top with chopped fresh parsley. Serve warm.
Notes
For the spicy tahini sauce combine 1/2 cup tahini paste, 2 garlic cloves chopped, 1/3 cup water, 3 tbsp lemon juice, 1/4 tsp kosher salt and
1/4 to 1/2 tsp cayenne in a medium sized bowl. Stir well to combine.
1/4 to 1/2 tsp cayenne in a medium sized bowl. Stir well to combine.
