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