Lebanese Samke Harra-Inspired Tahini Fish

Ingredients

• 12 oz firm white fish, cut into chunks
• 1/4 cup tahini
• 3/4 cup rice
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground coriander
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Rinse the rice until the water runs clear, then simmer it in 1 1/2 cups salted water, covered, over the lowest heat for 15 minutes. Leave it covered off the heat to steam while you cook the fish.
2. Pat the fish chunks dry and season them with salt, pepper, and half the coriander.
3. Heat the oil or butter in a wide skillet over medium-high heat and sear the fish for 2 to 3 minutes per side, until golden outside and just opaque at the centre, reaching 145F (63C). Lift it onto a plate.
4. Lower the heat, add the onion with a pinch of salt, and cook for 6 minutes until soft, then add the garlic and remaining coriander for 30 seconds.
5. Whisk the tahini with 1/2 cup cold water in a bowl. It will seize and stiffen into a paste at first; keep whisking and adding water a tablespoon at a time until it loosens into a smooth, pourable cream. This seizing is normal and expected.
6. Whisk in the juice of half a lemon and 1/4 teaspoon salt, then pour the sauce into the skillet with the onions.
7. Warm the sauce over low heat for 2 to 3 minutes, stirring, until it thickens slightly. Never boil tahini sauce, or it turns grainy and bitter.
8. Return the fish to the pan, spoon the sauce over it, and warm through for 1 minute. Serve over the rice with the fresh herbs and lemon wedges.

Allergen note: Contains dairy, fish and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.