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Grilled Fresh Snapper With Tahini Sauce And Toasted Almonds, Served With Fattoush Salad And Labne


  • 4 x 250g snapper fillets
  • 1/2 cup flaked almonds, toasted
  • 1/3 cup labne
  • tahini sauce
  • 100ml tahini
  • 60ml olive oil
  • juice of half a lemon
  • 2 cloves garlic, crushed
  • salad dressing
  • 60ml olive oil
  • juice of half a lemon
  • 1 teaspoon Lebanese spices
  • sea salt and freshly ground black pepper, to taste
  • fattoush salad
  • 1 cos lettuce, cut into small pieces
  • 2 radish, finely sliced
  • 1 medium Spanish onion, finely sliced
  • 2 tomatoes, cut into small pieces
  • 1/2 Lebanese cucumber, cut into small pieces
  • 1 Lebanese bread round, toasted, broken into pieces


1. To make tahini sauce, whisk all ingredients together in a small bowl. Set aside.

2. To make the dressing, combine all ingredients in a screw-top jar. Shake well.

3. Lightly season the snapper with salt and pepper. Cook under a hot grill for 2 minutes each side or until just cooked through.

4. Meanwhile, combine fattoush salad ingredients in a large bowl. Add dressing. Toss to combine.

5. To serve place a piece of snapper onto four plates. Spoon over tahini sauce and sprinkle over toasted almonds. Generously serve the fattoush salad on the side with a spoonful of labne. Serve immediately.


1. Tahini is a paste made from ground sesame seeds. It has a high fat content, so be sure to keep it in the refrigerator after opening, to avoid it going rancid.
2. To make your own Lebanese spice blend, combine ½ teaspoon each of fenugreek, allspice, ground ginger, nutmeg, cloves, black pepper and cinnamon. Alternatively, you could use sumac.
3. Tahini sauce and salad dressing can be made a day in advance. Store, covered, in refrigerator.
4. If you love fish, but don’t like the smell it leaves in the house. Try cooking it in a frying pan outside on the barbecue or directly on the hotplate.
5. Fattoush is a traditional Lebanese salad made to use up leftover bread. To toast the bread, halve horizontally and toast on both sides. Break into pieces.


March 8, 2010 - Posted by | Ikan

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