Grilled snapper with tahini–yoghurt dressing

Grilled snapper with tahini–yoghurt dressing

By
From
Moorish
Serves
4
Photographer
Mark Roper

This recipe and the next are the sorts of fish dishes that are very popular in the Middle East. Tahini–yoghurt dressing is the classic accompaniment to cold fish. The earthiness of the tahini, combined with the lemony tang of the yoghurt, complements the soft richness of the fish superbly.

You need to use a firm-fleshed white fish such as snapper. Ask your fishmonger for two whole baby snapper, of about 700 g each, and get them filleted for you. Each fillet will be enough for one person as a main course. Use two frying pans, so you can cook all the fish at once.

Ingredients

Quantity Ingredient
1 recipe Eggplant and tomato salad with tahini–yoghurt dressing, made without the parsley and tomato
800g snapper fillets
salt and pepper
80ml olive oil
extra virgin olive oil
sumac
Tahini–yoghurt sauce

Method

  1. Make the dressing according to the instructions in the recipe.
  2. Use kitchen paper to pat the snapper dry, then season lightly on both sides. Heat the oil in 2 frying pans until almost smoking, then lower the heat to medium–high and put the fillets in, skin side down. Fry for 2 minutes, then turn them over and fry for another 2 minutes. Remove from the pans, cover and allow to cool completely.
  3. When the fish is cold, drizzle with a little extra virgin olive oil, then cover with the dressing. Serve sprinkled with a little sumac.
Tags:
Malouf
Greg
Lucy
Moorish
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