Baked Whole Red Snapper in Tahini Sauce

January 8, 2010

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

Serves: 2


  • 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 cup water
  • 1 large tomato, cored and roughly chopped
  • juice of 1 lime
  • 1 handful of cilantro
  • 1 large clove of garlic, peeled
In This Recipe


  1. 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.
  2. In a blender, mix the tahini, water, tomato, lime juice, cilantro and garlic. Process until smooth.
  3. 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.

More Great Recipes:

Reviews (8) Questions (0)

8 Reviews

Janneke V. January 9, 2010
nice picture! I have a recipe for fish with tahini sauce as well but still did not make it. The combination with ptitim and raisins sounds good.
Amanda H. January 8, 2010
Where did you get that cool plate?
Author Comment
WinnieAb January 9, 2010
Amanda,<br />My dad Barry Wine has a very nice collection of dishes. Many were purchased/gifted from travels in Japan, many come from his days frequenting auctions here in upstate NY, and the rest...who knows where they're from? Every now and then I go to his house and raid the closets to "borrow" dishes to use for photos on my blog...this is one of those. It's my favorite too...
Amanda H. January 11, 2010
Yes, it's a keeper (don't tell your dad I said that). I bet you ate interesting food as a child. H
Author Comment
WinnieAb January 12, 2010
You know what Amanda- not so much. High quality yes, but not so interesting. Went to most of the 3 star restaurants in France one summer and ate roast chicken, tomato and onion salads, and "oeufs a la neige" at pretty much every meal....My 10 year old actually has a much broader palate than I did at his age...
[email protected] January 8, 2010
Do you HAVE to leave the head and tail on? My husband will not eat it with head and tail...<br />
Author Comment
WinnieAb January 8, 2010
No of course not! I'll edit the recipe to make that optional...
[email protected] January 8, 2010
Excellent!! THANKS!