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

Ingredients

• 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

Method

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.

Notes

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.