8 April, 2013


Posted in : Cold Meza (Mezze Appetizers), Fish, Recipes on by : el Meza

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fish-tajinTagine – Lebanese Fish 
Total Time: 40 Minutes

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Yield: 4

Level: Easy



  • 3 pieces of fillet Tilapia (or any white fish)
  • 3/4 cup of tahini paste
  • 1/4 cup of lemon juice
  • 1/4 cup of yogurt
  • 1 tbsp of minced garlic
  • 1/4 cup of water
  • 1/4 tsp of dried cilantro (dry corriander leaves)
  • 1/2 tsp of salt
  • 1/8 tsp of cayenne pepper
  • 1/4 tsp of black pepper
  • 1/2 cup of flour
  • 1/2 tsp of salt
  • 5 tbsp of olive oil
  • 2 tbsp of butter
  • 1 cup of sliced onions
  • 1/2 cup of toasted pine nuts
  • 2 tbsp of fresh chopped parsley
  • pita chips (toasted in the oven)


To make this wonderful dish you need to start by making the sauce.  In a bowl, mix together the tahini paste, lemon juice, yogurt, garlic, water, cilantro, 1/2 tsp of salt and cayenne pepper. Mix well then set aside. In a deep dish or bowl, mix flour and 1/2 tsp of salt. Drench fish in flour then in a shallow sauce pan, heated to medium heat, add olive oil then brown fish on both sides, or about 2 minutes on each side. Place fish in a casserole dish and pour the tahini sauce over it, place in 450 degree preheated oven for 15-20 minutes or until sauce is bubbling. While the fish is cooking, in a shallow pan, sauté the onions in butter for 10 minutes over medium heat until brown caramel color, then set aside. When fish is done cooking (do not overcook) top it with the sautéed onions, pine nuts and parsley and serve hot or cold with pita chips.


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