At the Silver Shore restaurant in Tripoli, they prepare this fish using a large sea bass that feeds four, but I suggest making it with fish fillets, which are easier to eat with the sauce with no need to pick out any bones or discard the skin.
SERVES: 4 TO 6
INGREDIENTS:
- ⅓ cup (50 g) pine nuts
- ⅔ cup (100 g) walnuts
- 1 cup (250 ml) tahini
- 8 cloves garlic, minced to a fine paste
- Juice of 3 lemons, or to taste
- Vegetable oil, for frying
- 2¼ pounds (1 kg) white fish fillets (4 to 6 pieces)
- ⅓ cup (80 ml) extra-virgin olive oil
- 2 medium onions (10½ ounces/300 g total), finely chopped
- 1 medium red bell pepper, finely chopped
- ½ bunch cilantro (3½ ounces/100 g), most of the bottom stems discarded, finely chopped
- 1 tablespoon ground coriander
- 1 teaspoon Aleppo pepper
- ½ teaspoon ground cumin
- Sea salt
INSTRUCTIONS:
- Preheat the oven to 425°F (220°C).
- Spread the pine nuts and walnuts on separate nonstick baking sheets and toast in the hot oven for 5 to 6 minutes, or until golden brown. Transfer the pine nuts to a small bowl. Wait until the walnuts have cooled, then chop them coarsely.
- Put the tahini in a large mixing bowl and add the garlic. Add the lemon juice and start mixing it in. Slowly add ¾ cup (180 ml) water, stirring all the time until you have a sauce the consistency of heavy cream. Set the tahini sauce aside.
- Place a large skillet over medium heat and pour in enough vegetable oil to cover the bottom. When the oil is hot, slide the fish fillets into the pan, skin side down, and cook for 3 to 5 minutes, or until the skin is crisp and golden and the fish just done. Transfer to a plate.
- Wipe the pan clean. Heat the olive oil over medium heat. Add the onion and bell pepper and sauté until the onion is golden and the pepper completely softened, 7 to 10 minutes. Add the cilantro and stir until wilted. Add the ground walnuts, coriander, Aleppo pepper, cumin, and salt to taste. Add the tahini sauce and let it bubble gently for 3 to 4 minutes, stirring regularly, until you see a little oil rise to the surface.
- Slide the cooked fish into the sauce, skin side up, and gently shake the pan to coat the fish with the sauce. Let simmer for a couple of minutes, until the fish has finished cooking. Transfer to a serving platter. Garnish with the toasted pine nuts and serve hot or warm.
