Author Notes: Whole red snappers are very economical and easy to manage. They are also great for feeding two people. This dish was inspired by the book Lebanese Cooking by Anissa Helou, and it is delicious when served with Spiced Israeli Couscous with Raisins. - WinnieAb
- 1 pound (approx.) whole red snapper, gutted and scaled (it is optional to leave the head and tail on)
- course sea salt
- 1/4 cup tahini
- 3/4 cups water
- 1 large tomato, cored and roughly chopped
- juice of 1 lime
- 1 handful of cilantro
- 1 large clove of garlic, peeled
- Rinse the fish in cold water and pat dry. Rub all over with a light coating of salt and allow to "rest" for 20-30 minutes.
- In a blender, mix the tahini, water, tomato, lime juice, cilantro and garlic. Process until smooth.
- Preheat the oven to 425 degrees F. Arrange fish in a baking dish and cover with the tahini sauce. Place a piece of foil over the dish and bake for 20-30 minutes, until the fish flakes easily and is cooked through/opaque.
- This recipe was entered in the contest for Your Best Way to Cook a Whole Fish