Pan-Fried Red Mullet with Tahini Sauce

1. 1

   First, make the sauce.

2. 2

   Stir the tahini in the jar before using.

3. 3

   With a fork, beat the tahini with the lemon juice.

4. 4

   It will thicken to a stiff paste.

5. 5

   Add the water, beating vigorously until you get the consistency of a pale, runny cream.

6. 6

   Then add a little salt and the garlic, if using, and pour into a serving bowl.

7. 7

   Season the red mullet fillets with salt and pepper and fry in the oil over medium-high heat, preferably in a nonstick frying pan, for about 2 minutes on the skin side.

8. 8

   Turn and cook the other side for half a minute more.

9. 9

   Serve the fish at once, with the lemon wedges, and let people pour the tahini sauce on the side.

10. 10

    Season 4 fish fillets (5 to 7 ounces each), such as cod or haddock, with salt and white pepper and 1/2 teaspoon ground cumin.

11. 11

    Dip the fillets in flour to coat them all over, and shallow-fry in sizzling olive oil, turning over once.

12. 12

    Drain on paper towels and serve with the tahini sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.