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Deborah

Deborah Dana

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Recipe of Huahinango Lebanese with Tahine
Recipe

Huahinango Lebanese with Tahine

1h 30 mins
Half
12
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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 portions
  • 4 kilos red snapper, whole or fillet
  • 1 cup tahine sauce
  • 5 onions
  • 1 cup lemon juice
  • 4 cloves garlic
  • 1 tablespoon cumin
  • 1 tablespoon cardamom
  • to taste black pepper, to taste
  • butter, 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Lydia Ruiz
11/01/2018 18:02:55
Delicioso!

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