Ingredients
For the fish:
- 2 medium snappers
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
For the stuffing:
- 1 cup crushed walnuts
- 6 large crushed garlic
- 1 small bunch of chopped coriander, including stems
- 1 jalapeño
- 2 tablespoons chilli paste or 4 Birds Eye chilli
- 1 tablespoon capsicum paste
- 1/2 cup olive oil
- Salt to taste
- 1/4 cup lemon juice
- 2 lemons, sliced
Citrus Tahini Sauce:
- 1 cup tahini
- 1 cup fresh lemon juice
- 1 cup water
- 6 crushed garlic
- 1 tablespoon of chilli paste or 2 Birds Eye chilli
- 1/2 cup of chopped coriander
- Salt to taste
- 1 tablespoon of ghee/butter or olive oil
Additional ingredients:
- 1/2 cup slithered almonds or pine nuts
- 1 tablespoon ghee or olive oil
Method:
For the fish:
- Combine spices in a small bowl, make slits in the fish on both sides & season the fish well all over.
For the stuffing:
- In a mortar & pestle or small food processor, crush the garlic, coriander leaves + stems, jalapeño & chilli with the capsicum paste & salt.
- Once they are a chunky paste like consistency add the olive oil, lemon juice & walnuts. Make 2-3 slits in the snapper skin. Stuff the fish cavity.
- Place sliced lemons on the inside. Drizzle with olive oil & bake covered at 200 degrees for 30min, then uncover & cook further 15min. While the fish is cooking make the tahini sauce.
For the sauce:
- In a jug whisk together the tahini, lemon juice & water.
- In a small pot, heat the ghee or olive oil & cook off the garlic with the chilli for a minute, add the coriander & mix.
- Pour in the tahini sauce & heat through on low, only just until it bubbles gently then turn off the heat.
- Tahini thickens upon heating so adjust measurements to get right consistency by adding water if required, it should be the consistency of thick cream. At this point taste for lemon, salt & chilli.
- Spoon the tahini sauce over the fish, toast the almonds in some ghee or olive oil & top over the snappers. Serve immediately.
