Thanks everyone for all the great encouraging compliments today!! It made me so happy!
On the down side, I just got home from having dinner at my dad’s house which I followed with far too many raisins… now my stomach is not happy with me 🙁
Opening the bag of raisins. That was a terrible idea.
After every Olympics are over (especially the Winter games) I suffer from withdrawals. Right now I really don’t know what to do with myself in the evenings since there’s nothing good on TV. I was reading about the Olympics a bit today and came across this really cool interactive feature in the NY Times called Olympic Musical. It plays a music note representing the time between each athlete crossing the finish line. How cool! Check out the women’s 1000m speed skating– you can’t even hear the difference in the first two notes!
On to the eats:
Last night I had frozen haddock thawing in the fridge with the intention of cooking fish for dinner, although I had no idea how I was going to prepare it. I was craving some hummus so I thought I’d incorporate some of those flavours into my fish dish. Verdict: It turned out pretty tasty. I’ll make it again.
Samak bi Tahini
- 1 lb. fish fillets (haddock, cod, sole, etc)
- 2 tbsp olive oil
- 1/2 red onion, sliced
- 1/4 c. white wine
- 1/4 c. tahini
- 6 tbsp lemon juice
- 3 tbsp water
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- salt and pepper to taste
Preheat the oven to 400F.
Season the fish with salt and pepper while heating the olive oil in a skillet. Sear the fish in the olive oil to lightly brown the outside but not to cook through.
Place the fish in a baking dish.
Add the onions to the pan and extra oil if need. Sautee the onions until they begin to sweat then add the wine to deglaze the pan. Continue cooking until the onions are very soft.
Pile the onions on top of the fish in the baking pan.
In a bowl, combine the remaining ingredients to create a thin tahini sauce. Pour the sauce over the fish and onions.
Bake for 10-12min (depending on the thickness of the fillets) uncovered.