Chef Monsta: I cook, therefore I blog

When I buy an ingredient, I try and use it in different ways, and stretch the ingredient over a few meals that week. So with the pine nuts I purchased to make my Pennette Harry’s Bar last night, I wanted to see what I could come up with.

This dish is extremely colorful, healthy, and unique. Fish and nuts have had a long relationship, and the natural oils in pine nuts really compliment a fleshy protein. Pine nuts are also rich in protein, potassium, and fiber (hooray for nutrients). The tahini sauce is creamy without the fat of dairy, and the pomegranate seeds and lemon juice deliver on freshness! Enjoy.

Ingredients:
1 lb of any white fish (sea bass, red snapper, tile fish, basa)
3 tbsp olive oil
the juice of a lemon
fresh ground pepper

Tahini Sauce:
1/4 c tahini / tahina paste
3 cloves garlic, chopped
1 tsp salt
juice of two lemons
handful of parsley, chopped
1/4 c toasted pine nuts
pomegranate seeds

Preheat oven to 400 degrees.

Rinse and dry fish, season with salt.

Whisk oil, lemon juice, and pepper and rub mixture over fish.

Bake in a roasting pan for 10-12 minutes at 400 degrees.

Make the tahini sauce by combining all the remaining ingredients: lemon juice, garlic, salt, parsley, pomegranate seeds, toasted pine nuts.

Remove fish from oven, spread tahini sauce over fish. Continue to bake at 400 degrees for another 10 minutes.