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Categories:
cod fillets salt black pepper unsalted butter canola oil tahini sauce flat leaf parsley Tahini cilantro olive oil dill lemon juice green onions garlic cumin salt
Viewed: 100 - Published at: 10 years agoIngredients
- 1 pound fresh cod fillets
- salt
- black pepper
- 2 tablespoons unsalted butter, cut into pieces
- 2 tablespoons canola oil
- 1 cup green tahini sauce
- 1 cup loosely packed flat leaf parsley
- 3/4 cup tahini
- 1/2 cup loosely packed cilantro
- 1/2 cup olive oil
- 1/4 cup loosely packed dill
- 1/4 cup lemon juice (about 2 lemons)
- 2 green onions, chopped
- 2 garlic cloves
- 1/2 teaspoon cumin
- salt to taste
- 1/4 to 1/2 cup water as needed
Method
- Pat cod filets dry and season generously with salt and black pepper. Heat a large nonstick skillet high heat. When the pan is hot, add canola oil; reduce heat to medium-high. Add fish to pan, skin side down (if applicable), and cook 2-3 minutes on each side or until fish begins to brown.
- Add butter to pan. When melted, baste the fish with butter, cooking and basting for 1 to 2 minutes. Remove pan from heat. Serve cod immediately with Green Tahini Sauce.
- Green Tahini Sauce: In a high-powered blender, combine first 10 ingredients (through salt); blend until smooth. Add water to loosen thickness to desired consistency.
- When frying fish, if it seems to be sticking to the pan, allow it to cook a bit longer and it should release easily.
