Fish in Tehina Sauce Recipe

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adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

fish tehina sauce

This fish in tehina sauce is a delicious and ridiculously easy dish

It is a very good illustration of everything I promise in the Pantry Chapter of my new cookbook, The Whole Foods Kosher Kitchen. Glorious Meals Pure and Simple: Namely, that on days when you have no time to cook, all you need to do is bake a totally unadorned piece of fish or chicken or tofu, and top it with any of the condiments I have included in my Pantry chapter. I am picking one practically out of a hat here, tehina sauce, confident it will do the trick as well as any other condiments in this chapter.

Any excuse to use tehina (sesame paste)!

It will perk up countless simple fish, poultry, and burger dishes. If you would rather end up with a thinner consistency, omit the tofu, and use the sauce as  dressing: Tehina sauce is the best, full-bodied as incredibly healthy.

You will use only about 1/2 cup of tehina sauce for this recipe.

The remaining tehina sauce will keep well in a glass jar in the refrigerator, a good few days:

Dunk your bread in it, pour it over poached chicken, or use it as salad dressing!

This recipe will work well with any thick firm-flesh fish: Salmon, tilapia, scrod, branzino, trout etc

You will love the Sephardi twist in this tehina sauce.

 

Ingredients

  • 8 boneless skinless slices salmon or other thick firm flesh fish, about 6 ounces each
  • Vegetable spray

Tehina Sauce:

  • 1 pound silken tofu
  • ¾ cup tehina (sesame paste)
  • 4 large cloves garlic
  • 1 cup water
  • ½ cup fresh lemon juice
  • Salt and pepper to taste
  • Bottled hot sauce to taste
  • 1 tablespoon ground cumin

Instructions

Preheat the oven to 375 degrees. Spray the fish with vegetable spray on both sides. Place on a baking sheet, and bake about 15 minutes, or a drop longer, until the fish flakes easily. Serve warm or at room temperature, topped with about 1 cup of tehina sauce (recipe follows). Garnish with sliced scallions of chopped parsley.

Sauce:

Blend the tofu, tehina, garlic, and water in a blender or food processor until smooth. Add all remaining ingredients and blend until smooth. Makes about 2 cups. Store refrigerated in a glass jar.

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