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Deborah

Deborah Dana

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Recipe of Huahinango Lebanese with Tahine
Recipe

Huahinango Lebanese with Tahine

1 h 30 min
Not so easy
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Delicious fish baked in an Arabic sauce called Tahine (sesame sauce), caramelized onions, lemon and spices.
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Ingredients

6 servings
  • 4 kilos of red snapper whole or fillet
  • 1 Cup of tahine sauce
  • 5 pieces of onion
  • 1 Cup of lemon juice
  • 4 cloves of garlic
  • 1 tablespoon of cumin
  • 1 tablespoon of cardamom
  • to taste of black pepper to taste
  • Butters to caramelize the onions
  • cooking spray vegetable

    Preparation

    In a pan, melt 2 tablespoons of butter and cook the onion cut in slices over low heat for 15-20 minutes or until translucent.
    Preheat the oven to 180 degrees centigrade.
    Prepare a large refractory with the vegetable spray. Season the fish with all the spices and place in the refractory, pour the onions over the fish.
    Cook for 30 minutes in the oven, remove from the oven, pour over the fish the tahine with the lemon juice and bake for 30 minutes more.

    TIPS

    The Tahine can be found in Arabic or gourmet stores.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1121
    kcal
    56%
    Carbohydrates
    11.9
    g
    4.0%
    Proteins
    183
    g
    367%
    Lipids
    34.6
    g
    53%
    Fiber
    2.9
    g
    5.9%
    Sugar
    0.0
    g
    0.1%
    Cholesterol
    313
    mg
    104%
    Esha
    Rate this tip
    Ratings (1)
    Lydia Ruiz
    11/01/2018 18:02:55
    Delicioso!

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