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
(approx.) whole red snapper, gutted and scaled (it is optional to leave the head and tail on)
course sea salt
large tomato, cored and roughly chopped
juice of 1 lime
handful of cilantro
large clove of garlic, peeled
In This Recipe
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.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.