Tuesday, February 1

pan seared jewfish w green tahini & baby spinach

my brother in law, rob, had been given some huge (freshly caught) jewfish fillets when i was on holiday staying at their home in coffs harbour.....his question to me was how was i going to cook them?
i have long been buying yalla green tahini.  it is excellent especially used as a bed for pan seared fish.  so i cut the fillets into good size steaks, scored the fish, seasoned, heated the pan w olive oil & seared skin side down first then turning over & serving.....i smeared green tahini on the plates & served w baby spinach, lemon & steamed new season potatoes....it was very tasty!

2 comments:

Gastronomy Gal said...

ooo i love Yalla products- the hommus is gorgeous too. I will definitely keep this one in mind.

Anonymous said...

Looks too delicious...