This is a riff on a Middle Eastern dish. Sole, cod, sea bass or snapper would work well too. Serve with warm pita bread and a nice chopped summer salad.
This is also great for a buffet.
Serves 6
2lbs halibut fillets
1/2 tsp sea salt
1/2 tsp pepper
pinch of cayenne
2 tbsp lemon juice
3 tbsp olive oil
2 onions, thinly sliced into half-moons
1/2 cup tahini
2 cloves garlic, crushed to a paste with 1/2 tsp salt
1/2 cup lemon juice
1/2 cup old water
2 tbsp pine nuts
1 tbsp fresh parsley, coarsely chopped
Cut the fish into 2-inch chunks and toss with the salt, pepper, cayenne and 2 tbsp lemon juice. Cover and refrigerate for 1 hour.
In a large non-stick frying pan, heat the olive oil over medium-low heat. Add the onion and cook until soft and a deep golden brown, about 20 mins. Remove from the heat and set aside to drain on paper towels.
Place the tahini in a bowl. Slowly whisk in the garlic paste, lemon juice and water until smooth and creamy.
Set aside.
Preheat the oven to 375F
Lightly oil a baking dish that will hold the fish in one layer. Place the fish in the dish, cover tightly with aluminum foil and bake for 10 minutes. Remove the foil and bake for 5-10 mins longer until the fish is just cooked through.
Spread the tahini sauce over the fish.
Sprinkle with the onion, pine nuts and parsley.
Serve warm or at room temperature