Fish In Tahini Sauce Recipe

Preheat

Heat grill to medium-high (about 400°F / 200°C). If using a stovetop grill pan, heat over medium-high heat and brush with a little oil to prevent sticking.

Pat fish fillets dry with paper towels. This helps achieve a good sear and prevents sauce dilution.

Make a light marinade: in a small bowl whisk 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 3 tsp kosher salt, and 1 tsp black pepper. Brush both sides of the fillets with the mixture and let rest 5–10 minutes at room temperature while you prepare the sauce.

Oil the grill grates (or grill pan) and place fillets skin-side down (if skin-on). Grill for 3–5 minutes per side depending on thickness (about 8–10 minutes total for 1-inch thick fillets) until opaque through the center and the fish flakes easily with a fork. Avoid moving the fillets prematurely to get proper grill marks. Internal temperature should reach 125–135°F (51–57°C) for moist, just-cooked fish.

Transfer grilled fish to a warm platter and tent with foil to rest while you finish the sauce and plating (2–3 minutes).

While the grill heats, make the tahini sauce so flavors marry. In a medium bowl combine 1/2 cup well-stirred tahini, 3 tbs fresh lemon juice, and 1 tbs olive oil. Mix until it thickens and becomes slightly grainy.

Add 2 minced garlic cloves, 1/4 tsp smoked paprika, 1/2 tsp ground cumin, and 3/4 tsp kosher salt. Stir to incorporate.

Gradually whisk in 1/4 cup warm water a tablespoon at a time until the sauce reaches a pourable but creamy consistency (you may use slightly more or less water). Taste and adjust acidity or salt: add additional lemon juice if too thick or brightening is needed, or 1/2 tsp maple syrup/honey if sauce tastes too bitter.

If you prefer a smoother sauce, use an immersion blender or small food processor and blend for 10–20 seconds until silky.

Spoon a generous layer (about 2–3 tbs per fillet) of tahini sauce onto the serving platter or directly over each fillet. Alternatively, serve sauce on the side for guests to spoon.

Place grilled fish over the sauce, drizzle with 1 tbs extra-virgin olive oil, and sprinkle 2 tbs chopped parsley and 1 tsp toasted sesame seeds over the top.

Serve immediately with lemon wedges for squeezing at the table.

Leftover sauce can be refrigerated in a sealed container for up to 3 days; whisk in a little warm water before using as it will thicken when chilled.