Grilled Arctic Char with Tahini Sauce
You can use 1/4 tsp (1 mL) zahtar instead of cumin. Zahtar is a spice mixture available in Middle Eastern stores. Or make your own: mix 1 tbsp (15 mL) toasted sesame seeds, 1-1/2 tsp (7 mL) each ground sumac and dried thyme, and 1/2 tsp (2 mL) ground cumin.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 255 |
| pro | 24 g |
| total fat | 16 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 3 mg |
| sodium | 293 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 5% |
| vit A | 2% |
| vit C | 10% |
| folate | 4% |
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1-1/2 lb (750 g) skinless Arctic char fillets
1 tbsp (15 mL) vegetable oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground cumin
2 tbsp (25 mL) chopped fresh parsley
1 lemon, cut in wedges
Tahini Sauce:
1/4 cup (50 mL) plain yogurt
2 tbsp (25 mL) each tahini and light mayonnaise
2 tsp (10 mL) lemon juice
1 clove garlic, minced
1/4 tsp (1 mL) paprika
Pinch salt
Preparation:
Tahini Sauce: In bowl, whisk together yogurt, tahini, mayonnaise, lemon juice, garlic, paprika and sa< set aside. (Make-ahead: Cover and refrigerate for up to 1 day.)
Brush fish with oil; sprinkle with salt and cumin. Place on greased grill over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested, 6 to 8 minutes. Transfer to platter; sprinkle with parsley. Serve with tahini sauce and lemon wedges.
Additional Information
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Other options: Any grilling, roasting or pan-frying fish
Source
Canadian Living Magazine: June 2004
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